Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_00176 and BACOVA_00177 overlap by 7 nucleotidesBACOVA_00177 and BACOVA_00178 are separated by 98 nucleotidesBACOVA_00178 and BACOVA_00179 are separated by 120 nucleotidesBACOVA_00179 and BACOVA_00180 overlap by 4 nucleotides BACOVA_00176: BACOVA_00176 - hypothetical protein, at 501,996 to 502,277 _00176 BACOVA_00177: BACOVA_00177 - hypothetical protein, at 502,271 to 502,999 _00177 BACOVA_00178: BACOVA_00178 - magnesium-importing ATPase, at 503,098 to 505,749 _00178 BACOVA_00179: BACOVA_00179 - ATPase/histidine kinase/DNA gyrase B/HSP90 domain protein, at 505,870 to 507,237 _00179 BACOVA_00180: BACOVA_00180 - response regulator receiver domain protein, at 507,234 to 507,920 _00180
Group Condition BACOVA_00176 BACOVA_00177 BACOVA_00178 BACOVA_00179 BACOVA_00180
carbon source complex media GAM 1 x (C) complex media -0.1 -0.3 -1.8 -1.5 -1.7
carbon source complex media GAM 1 x (C) complex media +0.1 -0.2 -1.4 -1.5 -1.1
carbon source complex media MRS 1 x (C) complex media -0.0 +0.0 -0.4 -0.6 -0.4
carbon source complex media MRS 1 x (C) complex media +0.2 -0.1 -0.4 -0.7 -0.4
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.4 -0.5 -0.2 -0.6 -0.4
carbon source amylopectin from maize 2.5 mg/mL (C) +0.6 -0.7 -0.2 -0.9 -0.0
carbon source Beta-Lactose 10 mM (C) +0.0 +0.0 -0.3 -0.4 -0.5
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.1 -0.3 -0.2 -0.4 -0.1
carbon source Beta-Lactose 10 mM (C) +0.1 -0.1 -0.2 -0.4 -0.3
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.2 +0.1 -0.1 -0.7 -0.2
carbon source NAG 10 mM (C) -0.5 -0.0 +0.1 -0.1 -0.2
carbon source Locust bean gum 2.5 mg/ml (C) +0.1 -0.3 -0.1 -0.2 -0.1
carbon source D-Galactose 10 mM (C) +0.2 -0.4 -0.0 -0.1 -0.3
carbon source a-Cyclodextrin 2.5 mg/ml (C) +0.6 -0.5 -0.0 -0.0 -0.3
carbon source D-Glucosamine Hydrochloride 10 mM (C) +0.2 -0.3 +0.2 -0.1 -0.2
carbon source D-Glucosamine Hydrochloride 10 mM (C) -1.1 +0.1 +0.1 +0.2 +0.5
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.8 +0.1 -0.3 +0.3 -0.9
carbon source D-Galactose 10 mM (C) +0.2 +0.3 +0.0 -0.1 -0.4
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.7 +0.0 -0.3 +0.2 -0.6
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.3 +0.1 -0.3 +0.3 -0.3
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) +0.9 -0.4 +0.1 -0.2 -0.1
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media +0.4 -0.3 +0.1 +0.0 +0.1
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) +0.5 -0.2 +0.2 -0.1 +0.1
carbon source b-Glucan from Oat 2.5 mg/ml (C) +0.4 -0.2 +0.2 -0.1 +0.2
carbon source Tara gum 2.5 mg/ml (C) +0.3 -0.2 +0.2 -0.0 +0.1
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) +0.7 -0.2 +0.3 -0.1 -0.2
carbon source b-glucan from Barley 2.5 mg/ml (C) +0.7 -0.2 +0.1 -0.3 +0.1
carbon source Pullulan 2.5 mg/mL (C) +1.0 -0.0 -0.3 +0.2 -0.3
carbon source Pectin from apple; filtered 1 mg/ml (C) +0.6 -0.3 +0.2 -0.1 +0.3
carbon source D-Arabinose 10 mM (C) +0.5 -0.4 +0.1 +0.1 +0.9
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