Brucella tularensis (species)

Other Names: "Bacterium tularense" McCoy and Chapin 1912 | "Brucella tularensis" (McCoy and Chapin 1912) Topley and Wilson 1929 | "Francisella tularense" (sic) (McCoy and Chapin 1912) Dorofe'ev 1947 | "Pasteurella tularensis" (McCoy and Chapin 1912) Bergey et al. 1923 | ATCC 6223 | Bacterium tularense | Brucella tularensis | Francisella tularense | Francisella tularensis | Francisella tularensis (McCoy and Chapin 1912) Dorofe'ev 1947 | GIEM Schu | Pasteurella tularensis | strain B-38 |

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From Published Science

  1. Stress / post-traumatic stress disorder reported from 1 studies to be High
  2. Ulcerative colitis reported from 1 studies to be High
  3. ADHD reported from 1 studies to be Low
  4. Chronic Kidney Disease reported from 1 studies to be Low
  5. Crohn's Disease reported from 1 studies to be Low
  6. Depression reported from 1 studies to be Low
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You can compare microbiome impact of these by checking the desired items (try keeping the numbers below six(6) and clicking

πŸ‘§πŸΌ :Specific, πŸ‘ͺ :Descendents, πŸ§“πŸ» : Parent
General Substance Specific Substance Effect Studies
barley whole-grain barley Increases 1 πŸ‘§πŸΌ
beta-glucan foods ß-glucan Increases 1 πŸ‘§πŸΌ
whole-grain barley Increases 1 πŸ‘§πŸΌ
Diet Style whole grain diet Increases 1 πŸ‘§πŸΌ
flavonoids, polyphenols etc quercetin Decreases 1 πŸ‘§πŸΌ
Food (excluding seasonings) Baking Soda (Sodium Bicarbonate) Increases 1 πŸ‘§πŸΌ
black beans Increases 1 πŸ‘§πŸΌ
naringenin(grapefruit) (Flavonoid) Decreases 1 πŸ‘§πŸΌ
navy bean Increases 1 πŸ‘§πŸΌ
whole-grain barley Increases 1 πŸ‘§πŸΌ
food additives disodium fumarate (food additive) Increases 1 πŸ‘§πŸΌ
fruit naringenin(grapefruit) (Flavonoid) Decreases 1 πŸ‘§πŸΌ
ginko ginko Decreases 1 πŸ‘§πŸΌ
grapefruit fruit naringenin(grapefruit) (Flavonoid) Decreases 1 πŸ‘§πŸΌ
gynostemma pentaphyllum herb gynostemma pentaphyllum (Jiaogulan) Increases 1 πŸ‘§πŸΌ
herb nigella sativa seed (black cumin) Decreases 1 πŸ‘§πŸΌ
Slippery Elm Increases 1 πŸ‘§πŸΌ
Herb or Spice ginko Decreases 1 πŸ‘§πŸΌ
glycyrrhizic acid (licorice) Decreases 1 πŸ‘§πŸΌ
gynostemma pentaphyllum (Jiaogulan) Increases 1 πŸ‘§πŸΌ
nigella sativa seed (black cumin) Decreases 1 πŸ‘§πŸΌ
rosmarinus officinalis (rosemary) Decreases 1 πŸ‘§πŸΌ
triphala Decreases 1 πŸ‘§πŸΌ
liquorice herb glycyrrhizic acid (licorice) Decreases 1 πŸ‘§πŸΌ
Miscellaneous, food additives, and other odd items disodium fumarate (food additive) Increases 1 πŸ‘§πŸΌ
not classified Hesperetin (Flavonoid) Decreases 1 πŸ‘§πŸΌ
licorice Decreases 1 πŸ‘§πŸΌ
Prebiotics and similar resistant starch Increases 1 πŸ‘§πŸΌ
ß-glucan Increases 1 πŸ‘§πŸΌ
Probiotics saccharomyces boulardii (probiotics) Increases 1 πŸ‘§πŸΌ
saccharomyces cerevisiae (probiotics) Increases 1 πŸ‘§πŸΌ
pulse / legumes black beans Increases 1 πŸ‘§πŸΌ
navy bean Increases 1 πŸ‘§πŸΌ
quercetin supplement quercetin Decreases 1 πŸ‘§πŸΌ
resistant starch resistant starch Increases 1 πŸ‘§πŸΌ
rosemary herb rosmarinus officinalis (rosemary) Decreases 1 πŸ‘§πŸΌ
saccharomyces probiotics saccharomyces boulardii (probiotics) Increases 1 πŸ‘§πŸΌ
saccharomyces cerevisiae (probiotics) Increases 1 πŸ‘§πŸΌ
triphala herb mixture triphala Decreases 1 πŸ‘§πŸΌ
whole grains whole grain diet Increases 1 πŸ‘§πŸΌ
whole-grain barley Increases 1 πŸ‘§πŸΌ

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