Faecalibaculum (genus)

Other Names: Faecalibaculum Faecalibaculum Chang et al. 2016

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I want to know what End Products this bacteria produces

  • Lactic acid


There are 0 interactions reported from conventional science, and 0 interactions from citizen science.

I would like to know about this bacteria's

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 brown algae Increases
Amino Acid and similar Conjugated Linoleic Acid Increases
propionate Decreases
Antibiotics, Antivirals etc macrolide (antibiotics) Increases
penicillin-moxalactam antibiotics Increases
barley barley Increases
berberine supplement berberine Increases
beta-glucan foods barley Increases
bifidobacterium longum probiotic bifidobacterium longum bb536 (probiotics) Decreases
Bifidobacterium probiotics bifidobacterium longum bb536 (probiotics) Decreases
bisphenol a (bpa) plastic bisphenol a (bpa) Increases
chemotherapy (prescription) chemotherapy (prescription) Increases
dairy milk fats dairy Increases
Drug carbohydrates Increases
ethinyl estradiol Increases
high resistant starch Increases
ethinylestradiol prescription ethinyl estradiol (prescription) Increases
flavonoids, polyphenols etc resveratrol (grape seed/polyphenols/red wine) Decreases
flaxseed linseed(flaxseed) Decreases
Food (excluding seasonings) barley Increases
broccoli Decreases
brown algae Increases
cruciferous vegetables (broccoli cabbage) Decreases
dairy Increases
green tea Increases
linseed(flaxseed) Decreases
tea Decreases
walnuts Increases
wheat bran Decreases
gallic acid and tannins green tea Increases
propyl gallate(corn) Decreases
tannic acid Decreases
tea Decreases
gynostemma pentaphyllum herb gynostemma pentaphyllum (Jiaogulan) Increases
herb Slippery Elm Decreases
Herb or Spice glycyrrhizic acid (licorice) Increases
gynostemma pentaphyllum (Jiaogulan) Increases
tannic acid Decreases
triphala Increases
lactobacillus plantarum probiotics lactobacillus plantarum (probiotics) Increases
lactobacillus probiotics - not specific lactobacillus plantarum (probiotics) Increases
lactobacillus rhamnosus (probiotics) Decreases
lactobacillus rhamnosus probiotics lactobacillus rhamnosus (probiotics) Decreases
liquorice herb glycyrrhizic acid (licorice) Increases
macrolide antibiotics (prescription) macrolide (antibiotics) Increases
Miscellaneous, food additives, and other odd items berberine Increases
bisphenol a (bpa) Increases
ibuprofen Increases
nsaid Increases
partial sleep deprivation Increases
propyl gallate(corn) Decreases
no carbohydrate diet carbohydrates Decreases
nonsteroidal anti-inflammatory drug ibuprofen Increases
nsaid Increases
not classified cannabinoids Decreases
flaxseed Decreases
grapes Increases
licorice Increases
proton-pump inhibitors (prescription) Increases
oligosaccharide (prebiotic) oligosaccharides (prebiotic) Increases
penicillins antibiotics (prescription) penicillin-moxalactam antibiotics Increases
potato starch raw potato starch Increases
Prebiotics and similar oligosaccharides (prebiotic) Increases
resistant maltodextrin Increases
resistant starch Increases
Probiotics bifidobacterium longum bb536 (probiotics) Decreases
lactobacillus plantarum (probiotics) Increases
lactobacillus rhamnosus (probiotics) Decreases
saccharomyces boulardii (probiotics) Decreases
pulse / legumes cruciferous vegetables (broccoli cabbage) Decreases
raffinose foods broccoli Decreases
resistant starch high resistant starch Increases
resistant maltodextrin Increases
resistant starch Increases
resveratrol resveratrol (grape seed/polyphenols/red wine) Decreases
saccharomyces probiotics saccharomyces boulardii (probiotics) Decreases
sleep deprivation partial sleep deprivation Increases
soy levan Increases
Sugar and similar levan Increases
raw potato starch Increases
teas green tea Increases
tea Decreases
triphala herb mixture triphala Increases
Vitamins, Minerals and similar iron Increases
vitamin a Decreases
zinc Decreases
walnuts nuts walnuts Increases
wheat wheat bran Decreases


Seen in 1 Sample 1002 Mean 120 StandardDeviation Variance Skewness Kurtosis High Outlier 120
Lowest 120 6%ile 120 12%ile 120 19%ile 120 25% 120 31%ile 120 38%ile 120 44%ile 120 Median 120 56%ile 120 63%ile 120 69%ile 120 75%ile 120 81%ile 120 87%ile 120 94%ile 120 Highest 120

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