Details about ATCC 373

}

Other Names: "Bacillus xerosis" Lehmann and Neumann 1896 "Bacterium colomatti" Chester 1901 "Bacterium xerosis" (Lehmann and Neumann 1896) Migula 1900 "Corynebacterium conjunctivae" Lewandowsky 1904 "Mycobacterium xerosis" (Lehmann and Neumann 1896) Krasil'nikov 1941 "Pacinia neisseri" Trevisan 1889 ATCC 373 Bacillus xerosis Bacterium colomatti Bacterium xerosis CCUG 27544 CIP 100653 Corynebacterium conjunctivae Corynebacterium xerosis Corynebacterium xerosis (Lehmann and Neumann 1896) Lehmann and Neumann 1899 Corynebacterium xerosis Lehmann and Neumann 1899 DSM 20743 IFO 16721 JCM 1971 Mycobacterium xerosis NBRC 16721 NCTC 11861 Pacinia neisseri

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I want to know what End Products this bacteria produces

No information available

I would like to know about this bacteria's

Parent Bacteria/Taxa
general information (from DataPunk)
NCBI Technical Literature
Genome
Interactions with Other Bacteria (Citizen Science)
There are 0 interactions reported from conventional science,
This is reported in ? of 1007 samples

Chart actual values (not logs)

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

If I want to know that a substance also changes, then I just click on it
If I want to know which study this information comes from, then I just clink in increases or decreases

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
alcohol	alcohol	Increases
aloe vera	aloe vera	Decreases
Antibiotics, Antivirals etc	azithromycin antibiotics	Decreases
	clarithromycin antibiotics	Decreases
dietary fiber	non-starch polysaccharides	Increases
Food (excluding seasonings)	alcohol	Increases
Herb or Spice	aloe vera	Decreases
macrolide antibiotics (prescription)	azithromycin antibiotics	Decreases
	clarithromycin antibiotics	Decreases
not classified	glyphosate	Decreases
	proton-pump inhibitors (prescription)	Increases
saccharin sugar	saccharin	Decreases
Sugar and similar	non-starch polysaccharides	Increases
	saccharin	Decreases

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