Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_00203 and BACOVA_00204 are separated by 8 nucleotidesBACOVA_00204 and BACOVA_00205 are separated by 28 nucleotidesBACOVA_00205 and BACOVA_00206 are separated by 102 nucleotidesBACOVA_00206 and BACOVA_00207 are separated by 83 nucleotides BACOVA_00203: BACOVA_00203 - DNA polymerase III, beta subunit, at 20,044 to 21,168 _00203 BACOVA_00204: BACOVA_00204 - hypothetical protein, at 21,177 to 21,293 _00204 BACOVA_00205: BACOVA_00205 - hypothetical protein, at 21,322 to 21,696 _00205 BACOVA_00206: BACOVA_00206 - hypothetical protein, at 21,799 to 23,373 _00206 BACOVA_00207: BACOVA_00207 - metallo-beta-lactamase domain protein, at 23,457 to 24,116 _00207
Group Condition BACOVA_00203 BACOVA_00204 BACOVA_00205 BACOVA_00206 BACOVA_00207
carbon source D-Glucosamine Hydrochloride 10 mM (C) N.D. N.D. N.D. -1.1 -0.2
carbon source D-Glucosamine Hydrochloride 10 mM (C) N.D. N.D. N.D. -0.5 -0.4
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) N.D. N.D. N.D. -0.5 -0.3
carbon source polygalacturonic 2.5 mg/mL (C) N.D. N.D. N.D. -0.4 -0.3
carbon source Lentilan from mushroom 2.5 mg/ml (C) N.D. N.D. N.D. -0.3 -0.2
carbon source Xylan from corncob 2.5 mg/mL (C) N.D. N.D. N.D. -0.3 -0.1
carbon source D-Arabinose 10 mM (C) N.D. N.D. N.D. -0.2 -0.2
carbon source D-Raffinose 10 mM (C) N.D. N.D. N.D. +0.0 -0.4
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) N.D. N.D. N.D. -0.5 +0.3
carbon source polygalacturonic 2.5 mg/ml (C) N.D. N.D. N.D. -0.3 +0.2
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) N.D. N.D. N.D. +0.2 -0.3
carbon source D-Galactose 10 mM (C) N.D. N.D. N.D. +0.3 -0.3
carbon source beta-Cyclodextrin 2.5 mg/mL (C) N.D. N.D. N.D. +0.2 -0.2
carbon source b-Glucan from Oat 2.5 mg/mL (C) N.D. N.D. N.D. +0.3 -0.1
carbon source amylopectin from maize 2.5 mg/ml (C) N.D. N.D. N.D. +0.6 -0.4
carbon source Amylopectin from Potato 2.5 mg/mL (C) N.D. N.D. N.D. +0.4 +0.1
carbon source b-Glucan from Oat 2.5 mg/ml (C) N.D. N.D. N.D. +0.3 +0.1
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) N.D. N.D. N.D. +0.0 +0.5
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) N.D. N.D. N.D. +0.2 +0.2
carbon source a-Cyclodextrin 2.5 mg/ml (C) N.D. N.D. N.D. +0.3 +0.3
carbon source Amylopectin from Potato 2.5 mg/mL (C) N.D. N.D. N.D. +0.3 +0.3
carbon source NAG 10 mM (C) N.D. N.D. N.D. +0.3 +0.3
carbon source B-glucan from yeast 2.5 mg/mL (C) N.D. N.D. N.D. +0.4 +0.2
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) N.D. N.D. N.D. +0.3 +0.3
carbon source amylopectin from maize 2.5 mg/mL (C) N.D. N.D. N.D. +0.6 +0.1
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) N.D. N.D. N.D. +0.4 +0.3
carbon source B-glucan from yeast 2.5 mg/ml (C) N.D. N.D. N.D. +0.4 +0.3
carbon source Pullulan 2.5 mg/mL (C) N.D. N.D. N.D. +0.3 +0.5
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) N.D. N.D. N.D. +0.0 +0.7
carbon source a-Cyclodextrin 2.5 mg/mL (C) N.D. N.D. N.D. +0.4 +0.4
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