Fitness for 5 genes in Phocaeicola dorei CL03T12C01

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500 ntABI39_RS02590 and ABI39_RS02595 are separated by 21 nucleotidesABI39_RS02595 and ABI39_RS02600 are separated by 150 nucleotidesABI39_RS02600 and ABI39_RS02605 are separated by 73 nucleotidesABI39_RS02605 and ABI39_RS02610 are separated by 203 nucleotides ABI39_RS02590: ABI39_RS02590 - RagB/SusD family nutrient uptake outer membrane protein, at 741,701 to 743,173 _RS02590 ABI39_RS02595: ABI39_RS02595 - TonB-dependent receptor, at 743,195 to 746,581 _RS02595 ABI39_RS02600: ABI39_RS02600 - FecR domain-containing protein, at 746,732 to 747,676 _RS02600 ABI39_RS02605: ABI39_RS02605 - RNA polymerase sigma-70 factor, at 747,750 to 748,310 _RS02605 ABI39_RS02610: ABI39_RS02610 - helix-turn-helix domain-containing protein, at 748,514 to 751,028 _RS02610
Group Condition ABI39_RS02590 ABI39_RS02595 ABI39_RS02600 ABI39_RS02605 ABI39_RS02610
carbon source polygalacturonic (ultrapure); autoclaved 2.5 mg/ml (C) -0.0 +0.0 -0.4 -0.3 +0.1
carbon source amylopectin from maize (C) -0.0 -0.1 -0.4 -0.3 +0.2
carbon source Xylan from Beechwood; autoclaved 2.5 mg/ml (C) +0.1 -0.3 -0.3 -0.2 +0.1
carbon source Xylan from Beechwood (C) -0.1 +0.0 -0.3 +0.2 +0.1
carbon source amylopectin from maize; autoclaved 2.5 mg/ml (C) +0.1 -0.2 -0.2 +0.2 +0.0
carbon source a-Cyclodextrin 2.5 mg/ml (C) +0.1 -0.3 -0.3 +0.5 +0.0
carbon source B-glucan from yeast; autoclaved 2.5 mg/ml (C) -0.0 +0.1 -0.4 +0.3 +0.1
carbon source Amylopectin from Potato; autoclaved 2.5 mg/ml (C) -0.1 -0.2 -0.4 +0.7 +0.0
carbon source Beta-Lactose 2.5 mg/ml (C) +0.1 -0.2 +0.3 +0.2 -0.2
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) +0.1 +0.2 -0.4 +0.4 -0.0
carbon source amylopectin from maize (C) -0.2 -0.2 -0.4 +1.1 -0.0
carbon source Amylopectin from Potato; autoclaved 2.5 mg/ml (C) +0.3 -0.3 -0.4 +0.4 +0.3
carbon source Xylan from Beechwood; autoclaved 2.5 mg/ml (C) +0.2 -0.1 -0.4 +0.5 +0.1
carbon source B-glucan from yeast; autoclaved 2.5 mg/ml (C) +0.1 -0.1 -0.1 +0.5 +0.0
carbon source Galactan from Potato (C) +0.1 +0.4 -0.2 -0.0 +0.2
carbon source Galactan from Potato; filtered 2.5 mg/ml (C) +0.3 +0.2 +0.3 -0.3 +0.1
carbon source Pectic galactan from potato; filtered 2.5 mg/ml (C) +0.2 +0.2 +0.1 -0.1 +0.1
carbon source Galactan from Potato (C) +0.3 +0.4 -0.1 -0.0 +0.1
carbon source Starch soluble; autoclaved 2.5 mg/ml (C) -0.1 -0.0 +0.0 +0.6 +0.2
nitrogen source L-Asparagine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen +0.1 +0.1 +0.3 +0.3 +0.0
carbon source Galactan from Potato; autoclaved 2.5 mg/ml (C) +0.4 +0.3 +0.3 -0.4 +0.3
nitrogen source L-Glutamic (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen +0.2 -0.0 +0.4 +0.3 +0.1
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) +0.2 +0.1 +0.1 +0.4 +0.1
carbon source Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C) +0.3 +0.3 +0.6 -0.4 +0.2
carbon source Galactan from Potato; autoclaved 2.5 mg/ml (C) +0.4 +0.3 -0.0 +0.4 +0.2
carbon source Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C) +0.3 +0.4 +0.3 +0.1 +0.1
carbon source Pectic galactan from potato; filtered 2.5 mg/ml (C) +0.3 +0.3 +0.4 +0.2 +0.2
carbon source Galactan from Potato; filtered 2.5 mg/ml (C) +0.2 +0.4 +0.1 +0.3 +0.3
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) +0.3 +0.5 +0.4 -0.3 +0.6
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) +0.4 +0.7 +0.4 +0.3 +0.4
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