Fitness for 5 genes in Phocaeicola dorei CL03T12C01

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500 ntABI39_RS19270 and ABI39_RS19275 are separated by 1 nucleotidesABI39_RS19275 and ABI39_RS19280 are separated by 130 nucleotidesABI39_RS19280 and ABI39_RS19285 are separated by 146 nucleotidesABI39_RS19285 and ABI39_RS19290 are separated by 52 nucleotides ABI39_RS19270: ABI39_RS19270 - flavodoxin, at 4,830,708 to 4,831,274 _RS19270 ABI39_RS19275: ABI39_RS19275 - carboxymuconolactone decarboxylase family protein, at 4,831,276 to 4,832,109 _RS19275 ABI39_RS19280: ABI39_RS19280 - helix-turn-helix transcriptional regulator, at 4,832,240 to 4,833,052 _RS19280 ABI39_RS19285: ABI39_RS19285 - SDR family oxidoreductase, at 4,833,199 to 4,834,026 _RS19285 ABI39_RS19290: ABI39_RS19290 - pyridoxal phosphate-dependent aminotransferase, at 4,834,079 to 4,835,248 _RS19290
Group Condition ABI39_RS19270 ABI39_RS19275 ABI39_RS19280 ABI39_RS19285 ABI39_RS19290
carbon source D-Fructose 2.5 mg/ml (C) -0.4 N.D. -0.5 -0.4 -0.4
carbon source Amylopectin from Potato; autoclaved 2.5 mg/ml (C) -0.9 N.D. -0.6 -0.0 -0.1
carbon source D-Glucose 2.5 mg/ml (C) -0.5 N.D. -0.1 -0.5 -0.5
carbon source amylopectin from maize (C) -0.3 N.D. -1.0 -0.3 +0.3
carbon source Amylopectin from Potato; autoclaved 2.5 mg/ml (C) -0.2 N.D. -0.3 -0.8 +0.0
carbon source amylopectin from maize; autoclaved 2.5 mg/ml (C) -0.6 N.D. -0.2 -0.1 -0.2
nitrogen source L-Asparagine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen -1.1 N.D. +0.1 -0.1 -0.1
carbon source amylopectin from maize; autoclaved 2.5 mg/ml (C) -1.2 N.D. -0.3 +0.7 +0.1
carbon source Locust bean gum; autoclaved 2.5 mg/ml (C) -1.1 N.D. +0.1 +0.1 +0.1
carbon source Glucose-6-Phosphate (C) -0.2 N.D. -0.3 -0.5 +0.3
carbon source b-Glucan from Beet (1,2-b-Glucan); filtered 2.5 mg/ml (C) -1.1 N.D. +0.1 +0.3 -0.0
carbon source Galactan from Potato (C) -0.2 N.D. +0.2 -1.0 +0.5
carbon source Amylopectin from Potato (C) -0.2 N.D. +0.3 -0.7 +0.2
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) -0.8 N.D. +0.1 +0.2 +0.3
carbon source Galactan from Potato; autoclaved 2.5 mg/ml (C) -0.6 N.D. +0.3 -0.3 +0.5
carbon source Amylopectin from Potato (C) -0.6 N.D. -0.1 +0.3 +0.3
carbon source Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C) -0.6 N.D. +0.1 +0.1 +0.5
carbon source b-Glucan from Beet (1,2-b-Glucan) (C) -0.4 N.D. +0.4 -0.1 +0.3
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) -0.5 N.D. +0.5 +0.2 +0.2
carbon source Starch from potato (C) +0.2 N.D. +0.3 -0.4 +0.3
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) -0.7 N.D. +0.2 +0.4 +0.4
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) -0.4 N.D. +0.3 +0.3 +0.3
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) -0.6 N.D. +0.5 +0.0 +0.6
carbon source Pectic galactan from potato; autoclaved 2.5 mg/ml (C) +0.2 N.D. +0.3 -0.4 +0.5
carbon source Galactan from Potato; autoclaved 2.5 mg/ml (C) -0.2 N.D. +0.3 -0.2 +0.7
carbon source B-glucan from yeast (C) +0.6 N.D. -0.4 +0.1 +0.3
carbon source polygalacturonic (ultrapure) (C) +0.6 N.D. -0.2 +0.2 +0.1
carbon source B-glucan from yeast (C) +0.5 N.D. +0.3 -0.1 +0.3
carbon source Mucin from porcine stomach type III; autoclaved 2.5 mg/ml (C) +0.3 N.D. +0.2 +0.3 +0.4
carbon source Galactan from Potato; filtered 2.5 mg/ml (C) +0.1 N.D. +0.5 -0.1 +0.8
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