Details about Bacteroides sp. JCM 17101

Other Names: Bacteroides sp. JCM 17101 Bacteroides stercorirosoris Bacteroides stercorirosoris Kitahara et al. 2012 CCUG 60872 JCM 17103 strain ST161

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Does a specific lab/source detect it?
SourcePercentagesamples
SequentiaBiotech2.77777777777778 %36
AmericanGut0 %18
uBiome18.433734939759 %830
Thryve0 %185

I want to know what End Products this bacteria produces

No information available

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]

From Published Science

  1. Liver Cirrhosis reported from 1 studies to be High
  2. Ankylosing spondylitis reported from 1 studies to be Low

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

📓 - direct citation | 👪 - Impacts Parent Taxa | 👶 - Impacts Child Taxa | 🧙 - Inferred
General Substance Specific Substance Effect
Amino Acid and similar l-citrulline 📓 Increases from 1 studies
polymannuronic acid 📓 Decreases from 1 studies
barley whole-grain barley 📓 Decreases from 1 studies
beta-glucan foods ß-glucan 📓 Decreases from 1 studies
whole-grain barley 📓 Decreases from 1 studies
bitter melon herb momordia charantia(bitter melon, karela, balsam pear, or bitter gourd) 📓 Decreases from 1 studies
citrulline amino acid l-citrulline 📓 Increases from 1 studies
Diet Style low-fat diets 📓 Increases from 1 studies
Drug high red meat 📓 Increases from 1 studies
Food (excluding seasonings) walnuts 📓 Decreases from 1 studies
whole-grain barley 📓 Decreases from 1 studies
gallic acid and tannins gallic acid (food additive) 📓 Increases from 1 studies
tannic acid 📓 Increases from 1 studies
herb Slippery Elm 📓 Increases from 1 studies
Herb or Spice glycyrrhizic acid (licorice) 📓 Decreases from 1 studies
momordia charantia(bitter melon, karela, balsam pear, or bitter gourd) 📓 Decreases from 1 studies
schisandra chinensis(magnolia berry or five-flavor-fruit) 📓 Increases from 1 studies
tannic acid 📓 Increases from 1 studies
triphala 📓 Increases from 1 studies
High Meat Diet high red meat 📓 Increases from 1 studies
liquorice herb glycyrrhizic acid (licorice) 📓 Decreases from 1 studies
low fat diet low-fat diets 📓 Increases from 1 studies
Miscellaneous, food additives, and other odd items gallic acid (food additive) 📓 Increases from 1 studies
not classified licorice 📓 Decreases from 1 studies
red wine 📓 Increases from 1 studies
oligosaccharide (prebiotic) fructo-oligosaccharides (prebiotic) 📓 Increases from 1 studies
polymannuronate hydrolase supplement polymannuronic acid 📓 Decreases from 1 studies
Prebiotics and similar fructo-oligosaccharides (prebiotic) 📓 Increases from 1 studies
resistant starch 📓 Increases from 1 studies
ß-glucan 📓 Decreases from 1 studies
resistant starch resistant starch 📓 Increases from 1 studies
saccharin sugar saccharin 📓 Increases from 1 studies
schisandra chinensis herb schisandra chinensis(magnolia berry or five-flavor-fruit) 📓 Increases from 1 studies
steva sugar stevia 📓 Increases from 1 studies
sucralose sugar sucralose 📓 Decreases from 1 studies
Sugar and similar saccharin 📓 Increases from 1 studies
stevia 📓 Increases from 1 studies
sucralose 📓 Decreases from 1 studies
triphala herb mixture triphala 📓 Increases from 1 studies
walnuts nuts walnuts 📓 Decreases from 1 studies
whole grains whole-grain barley 📓 Decreases from 1 studies

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