Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_00205 and BACOVA_00206 are separated by 102 nucleotidesBACOVA_00206 and BACOVA_00207 are separated by 83 nucleotidesBACOVA_00207 and BACOVA_00208 are separated by 109 nucleotidesBACOVA_00208 and BACOVA_00209 are separated by 47 nucleotides 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 BACOVA_00208: BACOVA_00208 - UDP-N-acetylmuramate dehydrogenase, at 24,226 to 25,218 _00208 BACOVA_00209: BACOVA_00209 - hypothetical protein, at 25,266 to 26,114 _00209
Group Condition BACOVA_00205 BACOVA_00206 BACOVA_00207 BACOVA_00208 BACOVA_00209
carbon source polygalacturonic 2.5 mg/mL (C) N.D. -0.4 -0.3 N.D. -0.5
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) N.D. -0.5 +0.3 N.D. -0.7
carbon source D-Glucosamine Hydrochloride 10 mM (C) N.D. -0.5 -0.4 N.D. +0.0
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) N.D. -0.5 -0.3 N.D. +0.0
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) N.D. -0.0 -0.4 N.D. -0.4
carbon source D-Xylose 10 mM (C) N.D. -0.0 -0.1 N.D. -0.5
carbon source D-Glucosamine Hydrochloride 10 mM (C) N.D. -1.1 -0.2 N.D. +0.7
carbon source D-Glucose 10 mM (C) N.D. +0.1 -0.2 N.D. -0.4
carbon source D-Galactose 10 mM (C) N.D. +0.3 -0.3 N.D. -0.5
carbon source beta-Cyclodextrin 2.5 mg/mL (C) N.D. +0.2 -0.2 N.D. -0.4
carbon source Tara gum 2.5 mg/ml (C) N.D. +0.2 -0.0 N.D. -0.5
carbon source polygalacturonic 2.5 mg/ml (C) N.D. -0.3 +0.2 N.D. -0.2
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) N.D. +0.0 +0.5 N.D. -0.8
carbon source Glucomannan (konjac) 2.5 mg/mL (C) N.D. +0.3 -0.1 N.D. -0.4
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) N.D. +0.3 +0.3 N.D. -0.7
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) N.D. +0.0 +0.7 N.D. -0.7
carbon source Amylopectin from Potato 2.5 mg/mL (C) N.D. +0.3 +0.3 N.D. -0.6
carbon source Amylopectin from Potato 2.5 mg/mL (C) N.D. +0.4 +0.1 N.D. -0.4
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) N.D. +0.3 +0.1 N.D. -0.3
carbon source Pullulan 2.5 mg/mL (C) N.D. +0.3 +0.5 N.D. -0.5
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) N.D. +0.4 +0.3 N.D. -0.4
carbon source amylopectin from maize 2.5 mg/ml (C) N.D. +0.6 -0.4 N.D. +0.0
carbon source B-glucan from yeast 2.5 mg/ml (C) N.D. +0.4 +0.3 N.D. -0.4
carbon source a-Cyclodextrin 2.5 mg/ml (C) N.D. +0.3 +0.3 N.D. -0.2
carbon source B-glucan from yeast 2.5 mg/mL (C) N.D. +0.4 +0.2 N.D. -0.2
carbon source a-Cyclodextrin 2.5 mg/mL (C) N.D. +0.4 +0.4 N.D. -0.1
carbon source NAG 10 mM (C) N.D. +0.3 +0.3 N.D. +0.1
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) N.D. +0.2 +0.2 N.D. +0.6
carbon source D-Arabinose 10 mM (C) N.D. -0.2 -0.2 N.D. +1.6
carbon source D-Arabinose 10 mM (C) N.D. -0.0 +0.3 N.D. +2.6
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