Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_00124 and BACOVA_00125 are separated by 61 nucleotidesBACOVA_00125 and BACOVA_00126 overlap by 8 nucleotidesBACOVA_00126 and BACOVA_00127 are separated by 21 nucleotidesBACOVA_00127 and BACOVA_00128 are separated by 3 nucleotides BACOVA_00124: BACOVA_00124 - ABC transporter, ATP-binding protein, at 171,099 to 171,944 _00124 BACOVA_00125: BACOVA_00125 - hypothetical protein, at 172,006 to 172,125 _00125 BACOVA_00126: BACOVA_00126 - tetratricopeptide repeat protein, at 172,118 to 173,584 _00126 BACOVA_00127: BACOVA_00127 - hypothetical protein, at 173,606 to 174,550 _00127 BACOVA_00128: BACOVA_00128 - TonB-dependent receptor, at 174,554 to 175,369 _00128
Group Condition BACOVA_00124 BACOVA_00125 BACOVA_00126 BACOVA_00127 BACOVA_00128
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.0 N.D. -1.3 -1.0 -1.4
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.0 N.D. -1.2 -1.0 -1.2
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) +0.0 N.D. -1.1 -0.8 -1.2
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -0.3 N.D. -0.9 -0.5 -1.4
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.1 N.D. -1.3 -0.5 -1.3
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) +0.0 N.D. -1.0 -0.6 -1.2
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.0 N.D. -1.1 -0.5 -1.2
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) +0.0 N.D. -1.1 -0.4 -1.3
carbon source a-Cyclodextrin 2.5 mg/ml (C) +0.1 N.D. -1.2 -0.6 -1.0
carbon source Xylan from Beechwood 2.5 mg/mL (C) +0.0 N.D. -0.8 -0.5 -1.3
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.0 N.D. -0.9 -0.4 -1.2
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) +0.1 N.D. -1.0 -0.4 -1.2
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -0.0 N.D. -0.8 -0.5 -1.1
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) -0.5 N.D. -0.7 -0.3 -0.8
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.0 N.D. -0.8 -0.2 -1.2
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.1 N.D. -0.8 -0.6 -0.9
carbon source Glucomannan (konjac) 2.5 mg/mL (C) +0.1 N.D. -0.8 -0.5 -1.0
carbon source amylopectin from maize 2.5 mg/ml (C) +0.2 N.D. -1.0 -0.4 -0.7
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) +0.2 N.D. -0.9 -0.5 -0.8
carbon source Glucomannan (konjac) 2.5 mg/ml (C) +0.2 N.D. -0.7 -0.4 -0.9
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) +0.1 N.D. -0.7 -0.4 -0.8
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.1 N.D. -0.6 -0.3 -0.8
carbon source amylopectin from maize 2.5 mg/mL (C) +0.2 N.D. -0.9 -0.1 -0.9
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.0 N.D. -0.4 -0.4 -0.9
carbon source polygalacturonic 2.5 mg/mL (C) +0.1 N.D. -0.7 -0.3 -0.7
carbon source b-Glucan from Oat 2.5 mg/ml (C) +0.2 N.D. -0.7 -0.4 -0.7
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) +0.2 N.D. -0.7 -0.2 -0.8
carbon source b-glucan from Barley 2.5 mg/ml (C) +0.2 N.D. -0.5 -0.2 -0.8
carbon source complex media GAM 1 x (C) complex media -0.3 N.D. +0.7 +0.7 +0.6
carbon source complex media GAM 1 x (C) complex media -0.2 N.D. +0.7 +0.7 +0.7
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