}

Desulfovibrio idahonensis (species)

Other Names: Desulfovibrio idahonensis Desulfovibrio idahonensis Sass et al. 2009 Desulfovibrio sp. CY1 Desulfovibrio sp. CY2 DSM 15450 JCM 14124 strain CY1

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I want to know what End Products this bacteria produces

  • Acetate
  • Ammonia
  • Hydrogen Sulfide
  • Sulphite

Interactions

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

gut
Seen in 25 Sample 1002 Mean 31.04 StandardDeviation 24.76 Variance 612.96 Skewness 1.99 Kurtosis 5.53 High Outlier 81
Lowest 1 6%ile 1 12%ile 14 19%ile 14 25% 17 31%ile 17 38%ile 19 44%ile 22 Median 25 56%ile 28 63%ile 30 69%ile 39 75%ile 39 81%ile 42 87%ile 54 94%ile 72 Highest 118

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