Details about Bifidobacterium catenulatum

Other Names: AS 1.2197 ATCC 27539 BCRC 14667 Bifidobacterium catenulatum Bifidobacterium catenulatum Scardovi and Crociani 1974 CCRC 14667 CCRC:14667 CCUG 18366 CIP 104175 DSM 16992 DSM 20103 HAMBI 560 JCM 1194 LMG 11043 LMG:11043 NCFB 2246 NCIMB 702246

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I want to know what End Products this bacteria produces

  • Biotin (Vitamin B7)
  • Folate
  • Gamma-Amino butyric acid (GABA)
  • Lactic acid
  • Pyridoxine (B6)
  • Thiamine
  • Urolithins

I would like to know about this bacteria's

Chart actual values (not logs)

From Published Science

  1. Allergies reported from 1 studies to be High
  2. Ankylosing spondylitis reported from 1 studies to be Low

I would like to know what can change the quality that I have

You can compare microbiome impact of these by checking the desired items (try keeping the numbers below six(6) and clicking

General Substance Specific Substance Effect
algae supplements ascophyllum nodosum (sea weed) Decreases
chondrus crispus (red sea weed) Increases
laminaria hyperborea( tangle/cuvie - seaweed) Decreases
almonds almonds/ almond skins Increases
arabinoxylan (prebiotic) arabinoxylan oligosaccharides (prebiotic) Increases
berberine supplement berberine Decreases
beta-glucan foods oats Increases
chemotherapy (prescription) chemotherapy (prescription) Decreases
daesiho-tang herb daesiho-tang Increases
Diet Style high-fat diets Decreases
ketogenic diet Increases
low carbohydrate diet Decreases
low fodmap diet Decreases
magnesium-deficient diet Decreases
Drug glyphosphate Decreases
flavonoids, polyphenols etc resveratrol (grape seed/polyphenols/red wine) Increases
fodmap diet low fodmap diet Increases
Food (excluding seasonings) almonds/ almond skins Increases
chondrus crispus (red sea weed) Increases
green tea Increases
laminaria hyperborea( tangle/cuvie - seaweed) Decreases
naringenin(grapefruit) (Flavonoid) Increases
navy bean Increases
oats Increases
sesame cake/meal Increases
wheat Increases
fruit naringenin(grapefruit) (Flavonoid) Increases
gallic acid and tannins green tea Increases
gluten free diet wheat Decreases
glyphosphate herbicide (avoid) glyphosphate Decreases
grapefruit fruit naringenin(grapefruit) (Flavonoid) Increases
Herb or Spice ascophyllum nodosum (sea weed) Decreases
daesiho-tang Increases
high fat diet high-fat diets Decreases
ketogenic diet Increases
inulin prebiotics chicory (prebiotic) Increases
inulin (prebiotic) Increases
jerusalem artichoke (prebiotic) Increases
Miscellaneous, food additives, and other odd items berberine Decreases
no carbohydrate diet low carbohydrate diet Decreases
not classified Hesperetin (Flavonoid) Decreases
red wine Increases
oligosaccharide (prebiotic) arabinoxylan oligosaccharides (prebiotic) Increases
fructo-oligosaccharides (prebiotic) Increases
Prebiotics and similar arabinoxylan oligosaccharides (prebiotic) Increases
chicory (prebiotic) Increases
fructo-oligosaccharides (prebiotic) Increases
inulin (prebiotic) Increases
jerusalem artichoke (prebiotic) Increases
resistant starch Increases
pulse / legumes navy bean Increases
resistant starch resistant starch Increases
resveratrol resveratrol (grape seed/polyphenols/red wine) Increases
sesame sesame cake/meal Increases
sucralose sugar sucralose Decreases
Sugar and similar sucralose Decreases
teas green tea Increases
Vitamins, Minerals and similar magnesium Increases
wheat wheat Increases
whole grains oats Increases

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