Fitness for 5 genes in Phocaeicola dorei CL03T12C01

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500 ntABI39_RS15775 and ABI39_RS15780 are separated by 281 nucleotidesABI39_RS15780 and ABI39_RS15785 overlap by 16 nucleotidesABI39_RS15785 and ABI39_RS23100 overlap by 4 nucleotidesABI39_RS23100 and ABI39_RS15790 overlap by 17 nucleotides ABI39_RS15775: ABI39_RS15775 - hypothetical protein, at 4,066,694 to 4,067,431 _RS15775 ABI39_RS15780: ABI39_RS15780 - hypothetical protein, at 4,067,713 to 4,067,907 _RS15780 ABI39_RS15785: ABI39_RS15785 - recombination protein NinG, at 4,067,892 to 4,068,371 _RS15785 ABI39_RS23100: ABI39_RS23100 - hypothetical protein, at 4,068,368 to 4,068,544 _RS23100 ABI39_RS15790: ABI39_RS15790 - DEAD/DEAH box helicase, at 4,068,528 to 4,069,697 _RS15790
Group Condition ABI39_RS15775 ABI39_RS15780 ABI39_RS15785 ABI39_RS23100 ABI39_RS15790
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) -0.4 -0.9 N.D. -3.0 -1.3
carbon source polygalacturonic (ultrapure); autoclaved 2.5 mg/ml (C) -2.7 +0.0 N.D. -0.5 +0.1
carbon source amylopectin from maize (C) -3.5 +0.5 N.D. +0.0 -0.1
carbon source B-glucan from yeast; autoclaved 2.5 mg/ml (C) -1.3 -0.3 N.D. -1.2 -0.2
carbon source N-acetylneuraminic (C) -1.7 -0.1 N.D. -0.6 -0.0
carbon source B-glucan from yeast; autoclaved 2.5 mg/ml (C) -0.7 -0.6 N.D. -1.2 +0.1
carbon source Starch from potato (C) -1.3 -0.1 N.D. -0.9 -0.1
carbon source Pectic galactan from potato (C) -2.0 +0.0 N.D. -0.1 -0.1
carbon source Mucin from porcine stomach,Type II (C) -1.8 -0.1 N.D. +0.3 -0.3
carbon source D-Glucose (C) -1.2 -0.4 N.D. -0.4 +0.2
nitrogen source L-Asparagine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -1.4 -0.6 N.D. +0.3 -0.0
carbon source amylopectin from maize (C) -0.7 -0.1 N.D. -1.4 +0.5
carbon source b-Glucan from Beet (1,2-b-Glucan) (C) -1.4 +0.3 N.D. -0.4 -0.2
carbon source a-Cyclodextrin (C) -1.3 +0.4 N.D. -0.5 -0.2
carbon source Mucin from porcine stomach type III (C) -1.3 +0.3 N.D. -0.3 -0.2
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) -0.3 +0.4 N.D. -1.1 -0.4
carbon source B-glucan from yeast (C) -1.6 +0.2 N.D. +0.4 -0.2
carbon source Amylopectin from Potato; autoclaved 2.5 mg/ml (C) -0.5 +0.2 N.D. -1.1 +0.3
carbon source a-Cyclodextrin (C) -1.0 +0.5 N.D. -0.6 -0.0
carbon source Amylopectin from Potato (C) -1.4 +0.5 N.D. -0.1 +0.1
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) -0.4 -0.9 N.D. +0.9 +0.0
carbon source Pectic galactan from potato; autoclaved 2.5 mg/ml (C) +1.1 -0.0 N.D. -1.0 -0.3
carbon source Galactan from Potato; autoclaved 2.5 mg/ml (C) +1.0 -0.1 N.D. -0.6 -0.6
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) +1.3 -0.9 N.D. -0.7 +0.1
carbon source Galactan from Potato; autoclaved 2.5 mg/ml (C) +1.3 -0.4 N.D. -0.4 -0.1
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) +2.0 -1.0 N.D. -0.0 -0.3
carbon source Galactan from Potato; filtered 2.5 mg/ml (C) +1.3 +0.4 N.D. -0.8 -0.3
carbon source Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C) +1.8 -0.4 N.D. -0.5 +0.1
carbon source Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C) +1.9 -0.1 N.D. -0.6 +0.0
carbon source amylopectin from maize; autoclaved 2.5 mg/ml (C) +0.7 +0.8 N.D. +0.5 -0.2
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