Fitness for 5 genes in Phocaeicola dorei CL03T12C01

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500 ntABI39_RS09420 and ABI39_RS09425 are separated by 2 nucleotidesABI39_RS09425 and ABI39_RS09430 are separated by 88 nucleotidesABI39_RS09430 and ABI39_RS09435 overlap by 4 nucleotidesABI39_RS09435 and ABI39_RS09440 are separated by 19 nucleotides ABI39_RS09420: ABI39_RS09420 - glycoside hydrolase family 92 protein, at 2,545,144 to 2,546,521 _RS09420 ABI39_RS09425: ABI39_RS09425 - amino acid permease, at 2,546,524 to 2,547,930 _RS09425 ABI39_RS09430: ABI39_RS09430 - TolC family protein, at 2,548,019 to 2,549,338 _RS09430 ABI39_RS09435: ABI39_RS09435 - efflux RND transporter permease subunit, at 2,549,335 to 2,552,370 _RS09435 ABI39_RS09440: ABI39_RS09440 - efflux RND transporter periplasmic adaptor subunit, at 2,552,390 to 2,553,466 _RS09440
Group Condition ABI39_RS09420 ABI39_RS09425 ABI39_RS09430 ABI39_RS09435 ABI39_RS09440
carbon source amylopectin from maize (C) N.D. -0.4 +0.1 -0.0 -0.5
carbon source D-Glucose 2.5 mg/ml (C) N.D. -0.1 -0.1 -0.3 -0.3
carbon source D-Glucose 2.5 mg/ml (C) N.D. +0.0 -0.2 -0.2 -0.2
carbon source D-Fructose 2.5 mg/ml (C) N.D. -0.1 -0.2 -0.2 -0.2
carbon source Fructose-6-phosphate (C) N.D. -0.1 -0.3 -0.1 -0.2
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) N.D. -0.1 -0.2 -0.1 -0.1
carbon source Amylopectin from Potato (C) N.D. -0.2 -0.1 -0.3 +0.0
carbon source amylopectin from maize (C) N.D. +0.1 -0.1 -0.2 -0.3
carbon source D-Mannose 2.5 mg/ml (C) N.D. +0.0 +0.0 -0.2 -0.2
carbon source Amylopectin from Potato (C) N.D. -0.2 -0.2 -0.1 +0.1
carbon source B-glucan from yeast (C) N.D. -0.2 +0.1 -0.2 +0.0
carbon source a-Cyclodextrin 2.5 mg/ml (C) N.D. +0.1 +0.1 -0.2 -0.2
carbon source D-Xylose 2.5 mg/ml (C) N.D. +0.0 +0.2 -0.2 -0.2
carbon source B-glucan from yeast (C) N.D. +0.1 +0.1 -0.2 -0.2
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) N.D. -0.1 +0.2 +0.1 -0.3
nitrogen source L-Glutamic (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen N.D. -0.5 +0.4 +0.1 -0.0
carbon source amylopectin from maize; autoclaved 2.5 mg/ml (C) N.D. -0.2 +0.3 +0.0 -0.1
carbon source Galactan from Potato (C) N.D. -0.2 +0.1 -0.1 +0.3
carbon source D-Glucose 5 mg/ml (C) N.D. +0.1 +0.3 -0.1 -0.1
carbon source Dextrin from potato starch; autoclaved 2.5 mg/ml (C) N.D. +0.0 -0.2 +0.1 +0.2
carbon source a-Cyclodextrin 2.5 mg/ml (C) N.D. +0.0 +0.3 -0.2 +0.0
carbon source Xylan from Beechwood; autoclaved 2.5 mg/ml (C) N.D. -0.1 +0.3 -0.1 +0.1
carbon source Locust bean gum; autoclaved 2.5 mg/ml (C) N.D. +0.1 +0.1 -0.1 +0.2
carbon source Galactan from Potato; autoclaved 2.5 mg/ml (C) N.D. -0.2 +0.1 +0.0 +0.4
carbon source Galactan from Potato; filtered 2.5 mg/ml (C) N.D. +0.1 +0.3 -0.1 +0.2
carbon source Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C) N.D. +0.2 +0.1 -0.0 +0.3
nitrogen source L-Asparagine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen N.D. +0.1 +0.3 +0.2 -0.0
nitrogen source L-Asparagine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen N.D. -0.0 +0.4 +0.1 +0.2
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) N.D. +0.3 +0.3 -0.0 +0.1
carbon source Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C) N.D. +0.1 +0.1 +0.2 +0.2
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