Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_00852 and BACOVA_00853 are separated by 67 nucleotidesBACOVA_00853 and BACOVA_00854 are separated by 30 nucleotidesBACOVA_00854 and BACOVA_00856 are separated by 37 nucleotidesBACOVA_00856 and BACOVA_00855 overlap by 63 nucleotides BACOVA_00852: BACOVA_00852 - antibiotic biosynthesis monooxygenase, at 109,929 to 110,204 _00852 BACOVA_00853: BACOVA_00853 - pyridoxamine 5'-phosphate oxidase family protein, at 110,272 to 110,739 _00853 BACOVA_00854: BACOVA_00854 - transcriptional regulator, AraC family, at 110,770 to 111,594 _00854 BACOVA_00856: BACOVA_00856 - hypothetical protein, at 111,632 to 111,727 _00856 BACOVA_00855: BACOVA_00855 - hypothetical protein, at 111,665 to 111,814 _00855
Group Condition BACOVA_00852 BACOVA_00853 BACOVA_00854 BACOVA_00856 BACOVA_00855
carbon source D-Xylose 10 mM (C) -0.2 -1.8 -0.1 N.D. N.D.
carbon source D-Galactose 10 mM (C) +0.2 -1.8 +0.1 N.D. N.D.
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -0.4 -1.2 +0.2 N.D. N.D.
carbon source D-Arabinose 10 mM (C) -0.0 -2.6 +1.2 N.D. N.D.
carbon source D-Maltose 10 mM (C) -0.1 -1.2 -0.0 N.D. N.D.
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C) +0.1 -1.0 -0.1 N.D. N.D.
carbon source complex media Columbia 1 x (C) complex media +0.1 -1.1 +0.2 N.D. N.D.
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media -0.4 -0.5 +0.0 N.D. N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) +0.0 -0.7 -0.2 N.D. N.D.
carbon source NAG 10 mM (C) +0.2 -1.0 +0.0 N.D. N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -0.1 -0.8 +0.0 N.D. N.D.
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) -0.0 -0.9 +0.2 N.D. N.D.
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) -0.2 -0.6 +0.1 N.D. N.D.
carbon source Polygalacturonic 2.5 mg/mL (C) +0.1 -1.0 +0.3 N.D. N.D.
carbon source Lentilan from mushroom 2.5 mg/ml (C) +0.1 -0.7 +0.0 N.D. N.D.
carbon source a-Cyclodextrin 2.5 mg/ml (C) -0.1 -0.8 +0.4 N.D. N.D.
carbon source b-glucan from Barley 2.5 mg/ml (C) +0.1 -1.0 +0.3 N.D. N.D.
carbon source Lentilan from mushroom 2.5 mg/mL (C) +0.1 -0.8 +0.3 N.D. N.D.
carbon source amylopectin from maize 2.5 mg/mL (C) +0.6 -1.5 +0.6 N.D. N.D.
carbon source complex media RCM 1 x (C) complex media -0.1 -0.7 +0.5 N.D. N.D.
carbon source D-Glucosamine Hydrochloride 10 mM (C) +0.1 -0.6 +0.3 N.D. N.D.
carbon source L-Rhamnose 10 mM (C) +0.2 -0.5 +0.1 N.D. N.D.
carbon source B-glucan from yeast 2.5 mg/mL (C) +0.3 -0.5 -0.0 N.D. N.D.
carbon source amylopectin from maize 2.5 mg/ml (C) -0.1 +0.4 -0.4 N.D. N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.4 +0.4 -0.8 N.D. N.D.
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) -0.1 +0.6 -0.1 N.D. N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) +0.5 -0.3 +0.4 N.D. N.D.
carbon source D-Glucosamine Hydrochloride 10 mM (C) +0.3 -0.1 +0.6 N.D. N.D.
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) +0.3 +0.9 +0.2 N.D. N.D.
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.2 +0.9 +0.8 N.D. N.D.
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