Fitness for 5 genes in Phocaeicola dorei CL03T12C01

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500 ntABI39_RS18905 and ABI39_RS18910 are separated by 13 nucleotidesABI39_RS18910 and ABI39_RS18915 are separated by 56 nucleotidesABI39_RS18915 and ABI39_RS18920 are separated by 195 nucleotidesABI39_RS18920 and ABI39_RS18925 are separated by 180 nucleotides ABI39_RS18905: ABI39_RS18905 - YbbR-like domain-containing protein, at 4,763,183 to 4,764,196 _RS18905 ABI39_RS18910: ABI39_RS18910 - preprotein translocase subunit YajC, at 4,764,210 to 4,764,524 _RS18910 ABI39_RS18915: ABI39_RS18915 - transcription antitermination factor NusB, at 4,764,581 to 4,765,507 _RS18915 ABI39_RS18920: ABI39_RS18920 - PUR family DNA/RNA-binding protein, at 4,765,703 to 4,766,086 _RS18920 ABI39_RS18925: ABI39_RS18925 - 50S ribosomal protein L25/general stress protein Ctc, at 4,766,267 to 4,766,863 _RS18925
Group Condition ABI39_RS18905 ABI39_RS18910 ABI39_RS18915 ABI39_RS18920 ABI39_RS18925
carbon source N-acetylneuraminic (C) -0.5 -3.8 N.D. -1.4 N.D.
carbon source N-acetylneuraminic (C) -0.5 -3.9 N.D. -1.0 N.D.
carbon source Xylan from Beechwood (C) -0.2 -4.2 N.D. -0.5 N.D.
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) -0.6 -4.0 N.D. -0.0 N.D.
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) +0.5 -4.4 N.D. -0.6 N.D.
nitrogen source L-Glutamic (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen +0.3 -4.8 N.D. -0.1 N.D.
nitrogen source L-Glutamic (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen +0.4 -4.1 N.D. -0.7 N.D.
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) +0.2 -4.0 N.D. -0.6 N.D.
carbon source Mucin from porcine stomach,Type II (C) +0.1 -4.1 N.D. -0.3 N.D.
carbon source Red Arabinan from sugar-beet (C) +0.1 -3.9 N.D. -0.3 N.D.
carbon source D-Fructose (C) +0.0 -3.9 N.D. -0.1 N.D.
carbon source (+)-Arabinogalactan (C) -0.1 -2.9 N.D. -0.6 N.D.
carbon source Mucin from porcine stomach type III (C) +0.2 -4.1 N.D. +0.3 N.D.
carbon source Galactose 1-phosphate dipotassium salt (C) +0.2 -4.1 N.D. +0.4 N.D.
carbon source Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C) +0.2 -3.7 N.D. +0.1 N.D.
carbon source Starch from potato (C) +0.1 -3.9 N.D. +0.4 N.D.
carbon source amylopectin from maize (C) -0.8 -3.4 N.D. +0.8 N.D.
carbon source Dextrin from potato starch (C) +0.2 -4.0 N.D. +0.4 N.D.
carbon source Amylopectin from Potato (C) +0.1 -3.8 N.D. +0.9 N.D.
carbon source Starch from potato (C) +0.1 -3.7 N.D. +0.8 N.D.
carbon source a-Cyclodextrin (C) +0.5 -4.1 N.D. +0.9 N.D.
carbon source D-Arabinose (C) +0.4 -2.8 N.D. -0.3 N.D.
carbon source amylopectin from maize (C) -0.8 -3.3 N.D. +1.5 N.D.
carbon source D-Arabinose (C) +0.5 -1.7 N.D. -1.4 N.D.
carbon source Pectic galactan from potato; filtered 2.5 mg/ml (C) +0.6 -2.6 N.D. -0.4 N.D.
carbon source Amylopectin from Potato (C) +0.5 -3.8 N.D. +0.8 N.D.
carbon source a-Cyclodextrin (C) +0.2 -2.7 N.D. +0.7 N.D.
carbon source beta-Cyclodextrin (C) +0.3 -2.6 N.D. +0.6 N.D.
carbon source Pectic galactan from potato; filtered 2.5 mg/ml (C) +1.1 -1.9 N.D. -0.8 N.D.
carbon source b-Glucan from Beet (1,2-b-Glucan); filtered 2.5 mg/ml (C) -0.8 +2.8 N.D. -0.4 N.D.
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