Details about Phascolarctobacterium succinatutens

Other Names: DSM 22533 JCM 16074 Phascolarctobacterium sp. YIT 12068 Phascolarctobacterium succinatutens Phascolarctobacterium succinatutens Watanabe et al. 2012 YIT 12067

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I want to know what End Products this bacteria produces

  • Cobalamin (Vitamin B12)
  • Pantothenate
  • Propionic acid
  • Pyridoxine (B6)
  • Riboflavin
  • Thiamine

I would like to know about this bacteria's

Chart actual values (not logs)

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
Amino Acid and similar Alpha-Ketoglutarate Increases
fumarate Decreases
berberine supplement berberine Increases
coconut products palm kernel meal Increases
Food (excluding seasonings) cruciferous vegetables (broccoli cabbage) Increases
ku ding cha tea Increases
lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly) Increases
nuts Increases
palm kernel meal Increases
salt (sodium chloride) Decreases
fumaric acid foods fumarate Decreases
gallic acid and tannins ku ding cha tea Increases
ginger herb ginger Increases
herb Slippery Elm Increases
Herb or Spice ginger Increases
glycyrrhizic acid (licorice) Increases
triphala Increases
inulin prebiotics inulin (prebiotic) Increases
lactobacillus casei probiotics lactobacillus casei (probiotics) Decreases
lactobacillus probiotics - not specific lactobacillus casei (probiotics) Decreases
liquorice herb glycyrrhizic acid (licorice) Increases
Miscellaneous, food additives, and other odd items berberine Increases
not classified licorice Increases
nuts fruit nuts Increases
oligosaccharide (prebiotic) fructo-oligosaccharides (prebiotic) Increases
Prebiotics and similar fructo-oligosaccharides (prebiotic) Increases
inulin (prebiotic) Increases
resistant starch Decreases
Probiotics lactobacillus casei (probiotics) Decreases
pulse / legumes cruciferous vegetables (broccoli cabbage) Increases
lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly) Increases
resistant starch resistant starch Decreases
salt salt (sodium chloride) Decreases
teas ku ding cha tea Increases
triphala herb mixture triphala Increases

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