Fitness for 5 genes in Phocaeicola dorei CL03T12C01

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500 ntABI39_RS03350 and ABI39_RS03355 are separated by 142 nucleotidesABI39_RS03355 and ABI39_RS03360 are separated by 215 nucleotidesABI39_RS03360 and ABI39_RS03365 are separated by 114 nucleotidesABI39_RS03365 and ABI39_RS03370 are separated by 18 nucleotides ABI39_RS03350: ABI39_RS03350 - leucyl/phenylalanyl-tRNA--protein transferase, at 969,405 to 970,058 _RS03350 ABI39_RS03355: ABI39_RS03355 - hypothetical protein, at 970,201 to 971,037 _RS03355 ABI39_RS03360: ABI39_RS03360 - MATE family efflux transporter, at 971,253 to 972,545 _RS03360 ABI39_RS03365: ABI39_RS03365 - hypothetical protein, at 972,660 to 973,244 _RS03365 ABI39_RS03370: ABI39_RS03370 - helix-turn-helix transcriptional regulator, at 973,263 to 974,033 _RS03370
Group Condition ABI39_RS03350 ABI39_RS03355 ABI39_RS03360 ABI39_RS03365 ABI39_RS03370
nitrogen source L-Serine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -0.7 -0.1 -0.0 -0.2 -0.2
carbon source Beta-Lactose 2.5 mg/ml (C) -0.1 +0.2 -0.3 -0.5 -0.3
carbon source Amylopectin from Potato; autoclaved 2.5 mg/ml (C) +0.2 +0.0 -0.5 -0.3 -0.3
carbon source Xylan from Beechwood; autoclaved 2.5 mg/ml (C) -0.2 -0.3 -0.5 +0.2 -0.0
carbon source B-glucan from yeast; autoclaved 2.5 mg/ml (C) +0.4 -0.4 -0.5 +0.2 -0.1
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) +0.2 -0.4 -0.5 -0.3 +0.6
carbon source Starch soluble; autoclaved 2.5 mg/ml (C) +0.4 -0.2 -0.6 +0.2 +0.0
carbon source Pectic galactan from potato; autoclaved 2.5 mg/ml (C) +0.1 -0.4 -0.2 +0.3 +0.1
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) -0.3 +0.1 -0.3 +0.3 +0.2
carbon source a-Cyclodextrin 2.5 mg/ml (C) +0.4 -0.0 -0.4 +0.2 -0.1
carbon source Galactan from Potato (C) +0.7 -0.2 -0.1 -0.4 +0.0
carbon source Pectic galactan from potato; filtered 2.5 mg/ml (C) +0.2 -0.5 +0.1 -0.1 +0.2
carbon source b-Glucan from Beet (1,2-b-Glucan) (C) -0.4 -0.1 +0.1 +0.6 -0.1
carbon source amylopectin from maize; autoclaved 2.5 mg/ml (C) +0.6 +0.0 -0.4 -0.1 -0.0
carbon source Pectic galactan from potato; autoclaved 2.5 mg/ml (C) -0.0 -0.2 -0.2 +0.4 +0.2
carbon source b-Glucan from Beet (1,2-b-Glucan) (C) +0.3 +0.2 -0.1 -0.3 +0.2
carbon source B-glucan from yeast; autoclaved 2.5 mg/ml (C) +0.6 -0.2 -0.1 -0.2 +0.2
carbon source Galactan from Potato; filtered 2.5 mg/ml (C) +0.4 -0.1 -0.4 +0.1 +0.5
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) +0.0 -0.3 +0.1 -0.1 +0.8
carbon source Galactan from Potato; autoclaved 2.5 mg/ml (C) +0.1 -0.3 -0.1 +0.3 +0.4
carbon source Mucin from porcine stomach type III; autoclaved 2.5 mg/ml (C) +0.2 -0.3 -0.2 +0.6 +0.2
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) +0.6 -0.1 -0.1 -0.1 +0.3
carbon source Locust bean gum; autoclaved 2.5 mg/ml (C) +0.5 -0.1 -0.1 +0.2 +0.1
carbon source Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C) +0.5 -0.1 -0.2 +0.2 +0.3
carbon source Xylan from Beechwood (C) +0.6 -0.1 -0.1 +0.2 +0.1
carbon source Galactan from Potato; autoclaved 2.5 mg/ml (C) +0.3 -0.4 +0.0 +0.2 +0.6
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) +1.0 -0.6 +0.2 +0.6 -0.2
carbon source Amylopectin from Potato (C) +0.2 -0.1 -0.1 +0.6 +0.3
carbon source Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C) +0.5 -0.1 +0.0 +0.3 +0.3
carbon source Galactan from Potato; filtered 2.5 mg/ml (C) +0.9 -0.2 +0.0 -0.1 +0.4
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