Desulfovibrio marinus (species)

Other Names: Desulfovibrio marinus Desulfovibrio marinus Ben Dhia Thabet et al. 2007 Desulfovibrio sp. E-2 Desulfovibrio sp. IMP-2 DSM 18311 JCM 14040 strain E-2

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I want to know what End Products this bacteria produces

  • Acetate
  • Ammonia
  • Hydrogen Sulfide
  • Sulphite


There are 22 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
Antibiotics, Antivirals etc azithromycin antibiotics Decreases
florfenicol antibiotics Decreases
bacillus probiotics Bacillus subtilis group (Probiotics) Increases
bacillus subtilis probiotic Bacillus subtilis group (Probiotics) Increases
berberine supplement berberine Increases
Bifidobacterium probiotics bifidobacterium pseudocatenulatum (probiotics) Increases
bifidobacterium pseudocatenulatum probiotic bifidobacterium pseudocatenulatum (probiotics) Increases
black raspberries fruit black raspberries Increases
chitosan supplements chitosan (sugar) Decreases
chloramphenicol family antibiotics (prescription) florfenicol antibiotics Decreases
cinnamon powder or oil cinnamon (oil. spice) Decreases
dairy milk fats enriched butter diet Increases
Diet Style enriched butter diet Increases
high-fat diets Decreases
ketogenic diet Increases
Drug florfenicol Decreases
flavonoids, polyphenols etc quercetin and resveratrol Decreases
resveratrol (grape seed/polyphenols/red wine) Decreases
Food (excluding seasonings) black raspberries Increases
extra virgin olive oil Increases
pea (fiber, protein) Increases
fruit black raspberries Increases
herb Slippery Elm Increases
Herb or Spice cinnamon (oil. spice) Decreases
glycyrrhizic acid (licorice) Increases
triphala Decreases
high fat diet high-fat diets Decreases
ketogenic diet Increases
inulin prebiotics inulin (prebiotic) Decreases
lactobacillus plantarum probiotics lactobacillus plantarum (probiotics) Decreases
lactobacillus probiotics - not specific lactobacillus plantarum (probiotics) Decreases
liquorice herb glycyrrhizic acid (licorice) Increases
macrolide antibiotics (prescription) azithromycin antibiotics Decreases
Miscellaneous, food additives, and other odd items berberine Increases
not classified black raspberry Decreases
Codonopsis pilosula Decreases
licorice Increases
Methionine Increases
polyphenols Decreases
proton-pump inhibitors (prescription) Increases
oligosaccharide (prebiotic) partially hydrolysed guar gum and fructo-oligosaccharides (prebiotic) Decreases
olive oil extra virgin olive oil Increases
Prebiotics and similar inulin (prebiotic) Decreases
partially hydrolysed guar gum and fructo-oligosaccharides (prebiotic) Decreases
Probiotics Bacillus subtilis group (Probiotics) Increases
bifidobacterium pseudocatenulatum (probiotics) Increases
lactobacillus plantarum (probiotics) Decreases
quercetin supplement quercetin and resveratrol Decreases
resveratrol quercetin and resveratrol Decreases
resveratrol (grape seed/polyphenols/red wine) Decreases
Sugar and similar chitosan (sugar) Decreases
triphala herb mixture triphala Decreases
vet: animal-targeted drugs (prescription) florfenicol Decreases
Vitamins, Minerals and similar iron Increases
vitamin a Decreases
Vitamin B9 (Folate) Increases
zinc Increases
yellow pea pea (fiber, protein) Increases


Seen in 1 Sample 1006 Mean 19 StandardDeviation Variance Skewness Kurtosis High Outlier 19
Lowest 19 6%ile 19 12%ile 19 19%ile 19 25% 19 31%ile 19 38%ile 19 44%ile 19 Median 19 56%ile 19 63%ile 19 69%ile 19 75%ile 19 81%ile 19 87%ile 19 94%ile 19 Highest 19

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