Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_00589 and BACOVA_00590 overlap by 33 nucleotidesBACOVA_00590 and BACOVA_00591 are separated by 131 nucleotidesBACOVA_00591 and BACOVA_00592 are separated by 120 nucleotidesBACOVA_00592 and BACOVA_00593 are separated by 23 nucleotides BACOVA_00589: BACOVA_00589 - putative endoribonuclease L-PSP, at 25,696 to 26,103 _00589 BACOVA_00590: BACOVA_00590 - bifunctional protein FolC, at 26,071 to 27,561 _00590 BACOVA_00591: BACOVA_00591 - PhoH family protein, at 27,693 to 29,018 _00591 BACOVA_00592: BACOVA_00592 - dihydroorotate dehydrogenase 2, at 29,139 to 30,116 _00592 BACOVA_00593: BACOVA_00593 - pyridoxal phosphate enzyme, YggS family, at 30,140 to 30,808 _00593
Group Condition BACOVA_00589 BACOVA_00590 BACOVA_00591 BACOVA_00592 BACOVA_00593
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -0.2 N.D. -4.4 -0.1 -0.9
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) -1.6 N.D. -3.0 -0.7 -0.1
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -0.7 N.D. -4.1 +0.0 -0.6
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -0.6 N.D. -4.2 +0.0 -0.5
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.9 N.D. -3.7 -0.3 -0.2
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) -0.7 N.D. -4.0 +0.1 -0.4
carbon source b-glucan from Barley 2.5 mg/ml (C) -1.2 N.D. -3.0 -0.3 -0.5
carbon source amylopectin from maize 2.5 mg/mL (C) -0.6 N.D. -3.3 -0.5 -0.5
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -0.5 N.D. -4.1 -0.1 -0.2
carbon source Xylan from Beechwood 2.5 mg/mL (C) -1.1 N.D. -3.4 -0.1 -0.2
carbon source b-Glucan from Oat 2.5 mg/ml (C) -1.4 N.D. -2.7 -0.2 -0.5
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -0.3 N.D. -4.5 +0.0 +0.1
carbon source a-Cyclodextrin 2.5 mg/ml (C) -1.6 N.D. -2.5 -0.4 -0.2
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) -1.3 N.D. -2.8 -0.1 -0.5
carbon source Pectic galactan from potato 2.5 mg/mL (C) -0.7 N.D. -3.7 -0.1 +0.1
carbon source b-Glucan from Oat 2.5 mg/mL (C) -1.1 N.D. -2.8 -0.3 -0.1
carbon source a-Cyclodextrin 2.5 mg/mL (C) -1.1 N.D. -3.1 -0.3 +0.1
carbon source Amylopectin from Potato 2.5 mg/mL (C) -1.0 N.D. -3.4 +0.0 +0.1
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -1.2 N.D. -2.7 -0.3 +0.2
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -1.1 N.D. -2.7 -0.1 -0.1
carbon source D-Arabinose 10 mM (C) +0.2 N.D. -3.6 -0.1 -0.4
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.6 N.D. -3.1 +0.0 -0.1
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -1.0 N.D. -2.5 +0.2 -0.4
carbon source D-Galactose 10 mM (C) -1.6 N.D. -2.6 -0.0 +0.6
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.6 N.D. -3.1 +0.0 +0.1
carbon source D-Galactose 10 mM (C) -1.5 N.D. -2.1 +0.1 +0.0
carbon source Pectic galactan from potato 2.5 mg/mL (C) -0.9 N.D. -3.0 -0.0 +0.4
carbon source amylopectin from maize 2.5 mg/ml (C) -1.4 N.D. -1.4 -0.4 -0.5
carbon source D-Xylose 10 mM (C) -0.5 N.D. -2.8 +0.1 -0.2
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.1 N.D. -3.1 -0.0 -0.2
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