Fitness for 5 genes in Phocaeicola dorei CL03T12C01

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500 ntABI39_RS12810 and ABI39_RS12815 overlap by 4 nucleotidesABI39_RS12815 and ABI39_RS12820 are separated by 144 nucleotidesABI39_RS12820 and ABI39_RS12825 are separated by 180 nucleotidesABI39_RS12825 and ABI39_RS12830 are separated by 110 nucleotides ABI39_RS12810: ABI39_RS12810 - hypothetical protein, at 3,354,893 to 3,355,261 _RS12810 ABI39_RS12815: ABI39_RS12815 - sigma-70 family RNA polymerase sigma factor, at 3,355,258 to 3,355,803 _RS12815 ABI39_RS12820: ABI39_RS12820 - hypothetical protein, at 3,355,948 to 3,356,388 _RS12820 ABI39_RS12825: ABI39_RS12825 - valine--tRNA ligase, at 3,356,569 to 3,359,196 _RS12825 ABI39_RS12830: ABI39_RS12830 - nucleoside triphosphate pyrophosphohydrolase, at 3,359,307 to 3,360,092 _RS12830
Group Condition ABI39_RS12810 ABI39_RS12815 ABI39_RS12820 ABI39_RS12825 ABI39_RS12830
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) -0.4 -0.6 N.D. N.D. -0.7
carbon source D-Glucosamine Hydrochloride (C) -1.6 +0.1 N.D. N.D. -0.0
nitrogen source L-Asparagine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -1.0 -0.4 N.D. N.D. -0.2
nitrogen source L-Serine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -1.2 -0.1 N.D. N.D. -0.1
carbon source Beta-Lactose 2.5 mg/ml (C) -1.0 -0.3 N.D. N.D. -0.1
nitrogen source L-Glutamic (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -1.0 -0.1 N.D. N.D. -0.2
carbon source Amylopectin from Potato (C) -1.5 +0.1 N.D. N.D. +0.1
carbon source D-Glucosamine Hydrochloride (C) -1.6 +0.0 N.D. N.D. +0.3
carbon source D-Arabinose (C) -1.2 +0.1 N.D. N.D. +0.0
carbon source D-Arabinose (C) -1.4 +0.2 N.D. N.D. +0.2
carbon source amylopectin from maize (C) -0.8 -0.2 N.D. N.D. +0.2
carbon source Locust bean gum; autoclaved 2.5 mg/ml (C) -1.0 -0.2 N.D. N.D. +0.4
carbon source Starch from potato (C) -0.8 -0.2 N.D. N.D. +0.2
carbon source Mannose-6-Phosphate (C) -1.1 +0.2 N.D. N.D. +0.2
carbon source polygalacturonic; autoclaved 2.5 mg/ml (C) -1.0 +0.0 N.D. N.D. +0.2
carbon source Xylan from Beechwood (C) -0.9 +0.2 N.D. N.D. +0.1
carbon source B-glucan from yeast; autoclaved 2.5 mg/ml (C) -1.0 +0.3 N.D. N.D. +0.1
carbon source Xylan from Beechwood (C) -0.9 +0.1 N.D. N.D. +0.2
nitrogen source L-Glutamic (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -1.1 -0.0 N.D. N.D. +0.6
carbon source beta-Cyclodextrin (C) -0.7 +0.3 N.D. N.D. +0.2
carbon source D-Galactose (C) -0.6 -0.1 N.D. N.D. +0.5
carbon source Galactan from Potato; autoclaved 2.5 mg/ml (C) +0.6 -0.1 N.D. N.D. -0.5
carbon source b-Glucan from Beet (1,2-b-Glucan) (C) -0.8 +0.5 N.D. N.D. +0.4
carbon source Starch from potato (C) -0.6 +0.3 N.D. N.D. +0.6
carbon source D-Fructose 2.5 mg/ml (C) +0.8 +0.2 N.D. N.D. -0.2
carbon source Amylopectin from Potato; autoclaved 2.5 mg/ml (C) +0.6 -0.2 N.D. N.D. +0.5
carbon source Amylopectin from Potato; autoclaved 2.5 mg/ml (C) +1.0 +0.2 N.D. N.D. -0.2
carbon source Xylan from Beechwood; autoclaved 2.5 mg/ml (C) +0.9 -0.1 N.D. N.D. +0.2
carbon source a-Cyclodextrin 2.5 mg/ml (C) +1.0 +0.2 N.D. N.D. -0.0
carbon source Xylan from Beechwood; autoclaved 2.5 mg/ml (C) +1.5 +0.3 N.D. N.D. -0.2
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