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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Does a specific lab/source detect it?
SourcePercentagesamples
SequentiaBiotech2.7027027027027 %37
AmericanGut0 %21
uBiome10.9375 %832
Thryve33.6898395721925 %187

I want to know what End Products this bacteria produces

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

Possible Health Impacts

I would like to know about this bacteria's

Source:  

If you have multiples samples, there is a time line option, click here, pick your samples and then click [My Taxon Time Line]

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

๐Ÿ““ - direct citation | ๐Ÿ‘ช - Impacts Parent Taxa | ๐Ÿ‘ถ - Impacts Child Taxa | ๐Ÿง™ - Inferred
General Substance Specific Substance Effect
Amino Acid and similar Alpha-Ketoglutarate 👪 Increases from 1 studies
Amino Acid and similar fumarate 📓 Decreases from 2 studies
berberine supplement berberine 📓 Increases from 2 studies
coconut products palm kernel meal 👪 Increases from 1 studies
Food (excluding seasonings) cruciferous vegetables (broccoli cabbage) 👪 Increases from 1 studies
Food (excluding seasonings) ku ding cha tea 👪 Increases from 1 studies
Food (excluding seasonings) lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly) 👪 Increases from 1 studies
Food (excluding seasonings) nuts 👪 Increases from 1 studies
Food (excluding seasonings) palm kernel meal 👪 Increases from 1 studies
Food (excluding seasonings) salt (sodium chloride) 📓 Decreases from 2 studies
fumaric acid foods fumarate 📓 Decreases from 2 studies
gallic acid and tannins ku ding cha tea 👪 Increases from 1 studies
ginger herb ginger 👪 Increases from 1 studies
herb Slippery Elm 📓 Increases from 2 studies
Herb or Spice ginger 👪 Increases from 1 studies
Herb or Spice glycyrrhizic acid (licorice) 📓 Increases from 2 studies
Herb or Spice triphala 📓 Increases from 2 studies
inulin prebiotics inulin (prebiotic) 👪 Increases from 1 studies
lactobacillus casei probiotics lactobacillus casei (probiotics) 👪 Decreases from 1 studies
lactobacillus probiotics - not specific lactobacillus casei (probiotics) 👪 Decreases from 1 studies
liquorice herb glycyrrhizic acid (licorice) 📓 Increases from 2 studies
Miscellaneous, food additives, and other odd items berberine 📓 Increases from 2 studies
not classified licorice 📓 Increases from 2 studies
nuts fruit nuts 👪 Increases from 1 studies
oligosaccharide (prebiotic) fructo-oligosaccharides (prebiotic) 👪 Increases from 1 studies
Prebiotics and similar fructo-oligosaccharides (prebiotic) 👪 Increases from 1 studies
Prebiotics and similar inulin (prebiotic) 👪 Increases from 1 studies
Prebiotics and similar resistant starch 📓 Decreases from 2 studies
Probiotics lactobacillus casei (probiotics) 👪 Decreases from 1 studies
pulse / legumes cruciferous vegetables (broccoli cabbage) 👪 Increases from 1 studies
pulse / legumes lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly) 👪 Increases from 1 studies
resistant starch resistant starch 📓 Decreases from 2 studies
salt salt (sodium chloride) 📓 Decreases from 2 studies
teas ku ding cha tea 👪 Increases from 1 studies
triphala herb mixture triphala 📓 Increases from 2 studies

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