Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_00332 and BACOVA_00333 are separated by 66 nucleotidesBACOVA_00333 and BACOVA_00334 are separated by 441 nucleotidesBACOVA_00334 and BACOVA_00335 are separated by 143 nucleotidesBACOVA_00335 and BACOVA_00336 are separated by 2 nucleotides BACOVA_00332: BACOVA_00332 - ABC transporter, ATP-binding protein, at 11,135 to 11,905 _00332 BACOVA_00333: BACOVA_00333 - hypothetical protein, at 11,972 to 12,217 _00333 BACOVA_00334: BACOVA_00334 - trigger factor, at 12,659 to 14,014 _00334 BACOVA_00335: BACOVA_00335 - endopeptidase Clp, at 14,158 to 14,820 _00335 BACOVA_00336: BACOVA_00336 - ATP-dependent Clp protease, ATP-binding subunit ClpX, at 14,823 to 16,067 _00336
Group Condition BACOVA_00332 BACOVA_00333 BACOVA_00334 BACOVA_00335 BACOVA_00336
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -3.4 -3.1 N.D. N.D. -1.7
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -2.3 -1.9 N.D. N.D. -1.1
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) -2.4 -1.0 N.D. N.D. -1.5
carbon source Laminarin from Laminaria digitata 2.5 mg/mL (C) -2.6 -1.3 N.D. N.D. -0.8
carbon source Pullulan 2.5 mg/mL (C) -2.3 -0.5 N.D. N.D. -1.5
carbon source Amylopectin from Potato 2.5 mg/mL (C) -1.0 -2.8 N.D. N.D. -0.3
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) +0.1 -2.6 N.D. N.D. -1.0
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -0.9 -1.5 N.D. N.D. -1.1
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -1.0 -1.0 N.D. N.D. -1.3
carbon source Galactomannan from guar 2.5 mg/mL (C) -1.0 -1.0 N.D. N.D. -1.3
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) -1.7 -0.8 N.D. N.D. -0.8
carbon source B-glucan from yeast 2.5 mg/mL (C) -2.8 -0.6 N.D. N.D. +0.2
carbon source Tara gum 2.5 mg/mL (C) -0.1 -1.9 N.D. N.D. -1.0
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.5 -1.6 N.D. N.D. -0.8
carbon source complex media Peptone 2.5 mg/mL (C) complex media -0.2 -1.9 N.D. N.D. -0.6
carbon source Tara gum 2.5 mg/ml (C) -0.3 -1.8 N.D. N.D. -0.7
carbon source Mucin from porcine stomach type II 2.5 mg/mL (C) -1.2 -0.9 N.D. N.D. -0.7
carbon source amylopectin from maize 2.5 mg/mL (C) -2.2 -0.3 N.D. N.D. -0.2
carbon source Mucin from porcine stomach type III 2.5 mg/ml (C) -1.2 -0.7 N.D. N.D. -0.7
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.5 -1.7 N.D. N.D. -0.4
carbon source complex media R2A 1 x (C) complex media -0.5 -1.8 N.D. N.D. -0.3
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) -0.7 -1.7 N.D. N.D. -0.1
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) +0.1 -2.0 N.D. N.D. -0.5
carbon source b-Glucan from Oat 2.5 mg/ml (C) -1.8 +0.4 N.D. N.D. -0.9
carbon source Pectin from apple; filtered 1 mg/ml (C) -1.6 -0.7 N.D. N.D. +0.5
carbon source a-Cyclodextrin 2.5 mg/mL (C) -2.4 +1.5 N.D. N.D. +0.7
carbon source a-Cyclodextrin 2.5 mg/ml (C) -2.0 +1.6 N.D. N.D. +0.3
carbon source D-Galactose 10 mM (C) -0.6 +1.3 N.D. N.D. +1.5
carbon source D-Arabinose 10 mM (C) -0.3 +5.5 N.D. N.D. -0.0
carbon source D-Arabinose 10 mM (C) +0.4 +6.4 N.D. N.D. -0.2
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