Details about Butyricicoccus faecihominis

Other Names: Butyricicoccus faecihominis Butyricicoccus faecihominis Takada et al. 2016 Butyricicoccus sp. KS-2 DSM 100989 JCM 31056 strain KS-2 YIT 12789

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I want to know what End Products this bacteria produces

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I would like to know about this bacteria's

Chart actual values (not logs)

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
barley barley and oat Increases
berberine supplement berberine Increases
beta-glucan foods barley and oat Increases
chrysanthemum morifolium herb chrysanthemum morifolium Increases
Diet Style hypocaloric hyperproteic diet Increases
Food (excluding seasonings) barley and oat Increases
pomegranate (fruit, juice etc) Increases
wheat bran Increases
fraxinus angustifolia herb fraxinus angustifolia (narrow-leafed ash) Decreases
herb Slippery Elm Increases
Herb or Spice chrysanthemum morifolium Increases
fraxinus angustifolia (narrow-leafed ash) Decreases
glycyrrhizic acid (licorice) Increases
triphala Increases
liquorice herb glycyrrhizic acid (licorice) Increases
Miscellaneous, food additives, and other odd items berberine Increases
no carbohydrate diet hypocaloric hyperproteic diet Increases
not classified licorice Increases
manooligosaccharides Increases
Rhubarb Peony Decoction Increases
pomegranate fruit pomegranate (fruit, juice etc) Increases
triphala herb mixture triphala Increases
wheat wheat bran Increases

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