Fitness for 5 genes in Phocaeicola dorei CL03T12C01

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500 ntABI39_RS17980 and ABI39_RS17985 are separated by 235 nucleotidesABI39_RS17985 and ABI39_RS17990 are separated by 38 nucleotidesABI39_RS17990 and ABI39_RS17995 are separated by 158 nucleotidesABI39_RS17995 and ABI39_RS18000 are separated by 116 nucleotides ABI39_RS17980: ABI39_RS17980 - large-conductance mechanosensitive channel protein MscL, at 4,533,818 to 4,534,258 _RS17980 ABI39_RS17985: ABI39_RS17985 - glutamine-hydrolyzing GMP synthase, at 4,534,494 to 4,536,047 _RS17985 ABI39_RS17990: ABI39_RS17990 - glutamine-hydrolyzing GMP synthase, at 4,536,086 to 4,537,393 _RS17990 ABI39_RS17995: ABI39_RS17995 - aminopeptidase P family protein, at 4,537,552 to 4,538,712 _RS17995 ABI39_RS18000: ABI39_RS18000 - hypothetical protein, at 4,538,829 to 4,539,251 _RS18000
Group Condition ABI39_RS17980 ABI39_RS17985 ABI39_RS17990 ABI39_RS17995 ABI39_RS18000
nitrogen source L-Serine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -0.8 -6.9 -0.6 +0.2 -0.1
nitrogen source L-Glutamic (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -2.5 -5.1 -1.0 +0.1 +0.4
nitrogen source L-Serine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -1.4 -6.1 -0.7 +0.4 +0.2
nitrogen source L-Glutamic (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -1.1 -5.3 -0.6 +0.4 -0.4
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) -5.1 -0.3 -0.2 -0.5 -0.8
nitrogen source L-Asparagine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -1.1 -1.3 -1.3 +0.2 +0.0
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) -0.4 -0.9 -1.2 -0.4 -0.4
carbon source Amylopectin from Potato; autoclaved 2.5 mg/ml (C) -0.3 -1.4 -0.9 +0.1 -0.9
nitrogen source L-Asparagine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -1.0 -1.1 -1.0 +0.2 +0.3
carbon source Red Arabinan from sugar-beet; filtered 2.5 mg/ml (C) -0.4 -1.1 -0.7 +0.1 -0.4
nitrogen source L-Glutamine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen +0.1 -2.4 -0.0 +0.1 -0.0
carbon source Red Arabinan from sugar-beet; filtered 2.5 mg/ml (C) -0.5 -0.6 -0.5 -0.1 -0.5
carbon source Red Arabinan from sugar-beet; filtered 2.5 mg/ml (C) -0.2 -1.2 -0.8 +0.1 +0.1
carbon source Red Arabinan from sugar-beet; filtered 2.5 mg/ml (C) -0.0 -1.3 -0.7 +0.1 -0.1
carbon source Starch soluble; autoclaved 2.5 mg/ml (C) +0.3 -1.0 -0.9 +0.1 -0.4
nitrogen source L-Glutamine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -0.2 -2.2 +0.4 +0.1 +0.1
carbon source Starch soluble; autoclaved 2.5 mg/ml (C) +0.4 -1.4 -0.3 -0.0 -0.5
carbon source Red Arabinan from sugar-beet; filtered 5 mg/ml (C) -0.1 -1.3 -0.4 +0.2 -0.1
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) -1.1 -0.6 -0.2 -0.1 +0.4
carbon source D-Glucose 5 mg/ml (C) -0.2 -1.0 -0.6 +0.1 +0.1
carbon source Inulin from chicory; autoclaved 2.5 mg/ml (C) -0.2 -1.1 -0.1 +0.4 -0.3
carbon source Dextrin from potato starch; autoclaved 2.5 mg/ml (C) -0.2 -1.1 -0.4 +0.4 +0.0
carbon source a-Cyclodextrin 2.5 mg/ml (C) +0.3 -1.1 +0.0 +0.1 -0.5
carbon source amylopectin from maize; autoclaved 2.5 mg/ml (C) -0.1 -0.9 +0.2 +0.4 -0.4
carbon source NAG 2.5 mg/ml (C) +0.4 -0.5 -1.0 +0.2 +0.0
carbon source Pectic galactan from potato; autoclaved 2.5 mg/ml (C) +0.5 -0.8 -0.6 +0.0 +0.5
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) +0.5 -0.7 +0.1 +0.4 -0.4
carbon source Galactan from Potato (C) +0.4 +0.4 +0.6 +0.1 +0.6
carbon source amylopectin from maize (C) +0.3 -0.0 +0.5 +0.6 +0.8
carbon source polygalacturonic; autoclaved 2.5 mg/ml (C) +0.9 +1.4 -0.0 +0.1 +0.1
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ABI39_RS17980
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ABI39_RS17985
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ABI39_RS18000
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