Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_00130 and BACOVA_00131 are separated by 33 nucleotidesBACOVA_00131 and BACOVA_00132 are separated by 154 nucleotidesBACOVA_00132 and BACOVA_00133 are separated by 248 nucleotidesBACOVA_00133 and BACOVA_00034 are separated by 432 nucleotides BACOVA_00130: BACOVA_00130 - hypothetical protein, at 176,065 to 176,670 _00130 BACOVA_00131: BACOVA_00131 - transporter, MotA/TolQ/ExbB proton channel family protein, at 176,704 to 177,501 _00131 BACOVA_00132: BACOVA_00132 - hypothetical protein, at 177,656 to 178,093 _00132 BACOVA_00133: BACOVA_00133 - 5S ribosomal RNA, at 178,342 to 178,452 _00133 BACOVA_00034: BACOVA_00034 - hypothetical protein, at 178,885 to 179,031 _00034
Group Condition BACOVA_00130 BACOVA_00131 BACOVA_00132 BACOVA_00133 BACOVA_00034
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.9 -0.6 -0.4 N.D. N.D.
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -1.0 -0.4 -0.4 N.D. N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -1.0 -0.6 -0.2 N.D. N.D.
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) -0.8 -0.5 -0.3 N.D. N.D.
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -0.8 -0.6 -0.3 N.D. N.D.
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.9 -0.4 -0.3 N.D. N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -0.9 -0.4 -0.3 N.D. N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -0.9 -0.4 -0.2 N.D. N.D.
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.8 -0.4 -0.3 N.D. N.D.
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.7 -0.4 -0.3 N.D. N.D.
carbon source amylopectin from maize 2.5 mg/ml (C) -0.8 +0.2 -0.8 N.D. N.D.
carbon source a-Cyclodextrin 2.5 mg/ml (C) -1.0 -0.3 -0.2 N.D. N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -1.1 -0.1 -0.1 N.D. N.D.
carbon source polygalacturonic 2.5 mg/mL (C) -0.5 -0.3 -0.4 N.D. N.D.
carbon source Mucin from porcine stomach type II 2.5 mg/mL (C) -0.5 -0.4 -0.3 N.D. N.D.
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.4 -0.5 -0.3 N.D. N.D.
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.6 -0.3 -0.3 N.D. N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.6 -0.5 -0.0 N.D. N.D.
carbon source amylopectin from maize 2.5 mg/mL (C) -0.9 -0.2 +0.0 N.D. N.D.
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -0.6 -0.5 -0.0 N.D. N.D.
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C) -0.6 -0.2 -0.3 N.D. N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -0.4 -0.3 -0.3 N.D. N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.9 -0.2 +0.0 N.D. N.D.
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) -0.6 -0.1 -0.3 N.D. N.D.
carbon source b-glucan from Barley 2.5 mg/ml (C) -0.6 +0.1 -0.4 N.D. N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -0.6 -0.1 -0.3 N.D. N.D.
carbon source D-Arabinose 10 mM (C) -0.2 +0.4 -0.7 N.D. N.D.
carbon source complex media Columbia 1 x (C) complex media +0.4 +0.4 -0.3 N.D. N.D.
carbon source complex media GAM 1 x (C) complex media +0.6 +0.6 -0.3 N.D. N.D.
carbon source complex media GAM 1 x (C) complex media +0.6 +0.4 -0.2 N.D. N.D.
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