Fitness for 5 genes in Phocaeicola dorei CL03T12C01

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500 ntABI39_RS16315 and ABI39_RS16320 are separated by 4 nucleotidesABI39_RS16320 and ABI39_RS16325 overlap by 26 nucleotidesABI39_RS16325 and ABI39_RS16330 are separated by 72 nucleotidesABI39_RS16330 and ABI39_RS16335 are separated by 1 nucleotides ABI39_RS16315: ABI39_RS16315 - conjugative transposon protein TraK, at 4,159,480 to 4,160,103 _RS16315 ABI39_RS16320: ABI39_RS16320 - DUF3989 domain-containing protein, at 4,160,108 to 4,160,407 _RS16320 ABI39_RS16325: ABI39_RS16325 - conjugative transposon protein TraM, at 4,160,382 to 4,161,662 _RS16325 ABI39_RS16330: ABI39_RS16330 - conjugative transposon protein TraN, at 4,161,735 to 4,162,655 _RS16330 ABI39_RS16335: ABI39_RS16335 - conjugal transfer protein TraO, at 4,162,657 to 4,163,241 _RS16335
Group Condition ABI39_RS16315 ABI39_RS16320 ABI39_RS16325 ABI39_RS16330 ABI39_RS16335
carbon source Amylopectin from Potato; autoclaved 2.5 mg/ml (C) -1.7 -2.4 N.D. -1.3 -0.1
carbon source Starch soluble; autoclaved 2.5 mg/ml (C) -3.3 -2.0 N.D. -0.5 +0.3
carbon source D-Xylose 2.5 mg/ml (C) -2.5 -1.6 N.D. -0.2 -0.5
carbon source B-glucan from yeast; autoclaved 2.5 mg/ml (C) -2.5 -2.2 N.D. -0.2 +0.1
carbon source amylopectin from maize; autoclaved 2.5 mg/ml (C) -0.8 -3.2 N.D. -0.8 +0.0
carbon source amylopectin from maize (C) -4.6 -0.6 N.D. +0.4 +0.2
carbon source amylopectin from maize (C) -0.6 -3.8 N.D. +0.0 -0.1
carbon source Starch soluble; autoclaved 2.5 mg/ml (C) -3.2 -1.4 N.D. +0.1 +0.2
carbon source Xylan from Beechwood; autoclaved 2.5 mg/ml (C) -3.2 -1.2 N.D. -0.1 +0.1
carbon source B-glucan from yeast; autoclaved 2.5 mg/ml (C) -2.2 -2.2 N.D. -0.0 +0.2
carbon source amylopectin from maize; autoclaved 2.5 mg/ml (C) -1.7 -1.3 N.D. -0.9 +0.1
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) -4.5 -0.9 N.D. +0.6 +1.0
carbon source D-Glucose (C) -1.3 -1.7 N.D. -0.5 -0.1
carbon source D-Glucose 2.5 mg/ml (C) -1.3 -0.8 N.D. -0.8 -0.6
carbon source a-Cyclodextrin 2.5 mg/ml (C) -2.1 -1.1 N.D. -0.4 +0.1
carbon source Xylan from Beechwood (C) -2.3 -1.1 N.D. +0.1 -0.0
nitrogen source L-Glutamic (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -3.5 +0.1 N.D. +0.0 +0.2
carbon source Amylopectin from Potato; autoclaved 2.5 mg/ml (C) +0.2 -1.9 N.D. -1.6 +0.2
carbon source Pectic galactan from potato; filtered 2.5 mg/ml (C) -2.0 -1.4 N.D. +0.1 +0.2
carbon source Galactan from Potato (C) -0.7 -1.9 N.D. -0.5 +0.2
nitrogen source L-Asparagine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -1.4 -1.3 N.D. -0.4 +0.1
carbon source a-Cyclodextrin 2.5 mg/ml (C) -2.2 -0.6 N.D. -0.2 +0.2
carbon source Beta-Lactose 2.5 mg/ml (C) -2.4 -0.5 N.D. -0.0 +0.3
carbon source Xylan from Beechwood; autoclaved 2.5 mg/ml (C) -1.4 -1.5 N.D. +0.0 +0.5
carbon source Amylopectin from Potato (C) -1.6 -1.2 N.D. -0.1 +0.6
carbon source b-Glucan from Beet (1,2-b-Glucan) (C) -2.1 -0.2 N.D. -0.5 +0.6
carbon source Pectic galactan from potato; autoclaved 2.5 mg/ml (C) -1.2 -1.8 N.D. +0.3 +0.6
carbon source Galactan from Potato; autoclaved 2.5 mg/ml (C) -0.4 -2.1 N.D. +0.1 +0.7
carbon source B-glucan from yeast (C) +0.6 -2.1 N.D. -0.4 +0.3
carbon source Galactan from Potato; filtered 2.5 mg/ml (C) +1.4 -1.3 N.D. +0.3 +0.2
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