Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_00865 and BACOVA_00866 are separated by 14 nucleotidesBACOVA_00866 and BACOVA_00867 are separated by 157 nucleotidesBACOVA_00867 and BACOVA_00869 are separated by 11 nucleotidesBACOVA_00869 and BACOVA_00868 overlap by 31 nucleotides BACOVA_00865: BACOVA_00865 - SusD family protein, at 118,438 to 119,919 _00865 BACOVA_00866: BACOVA_00866 - TonB-linked outer membrane protein, SusC/RagA family, at 119,934 to 123,062 _00866 BACOVA_00867: BACOVA_00867 - hypothetical protein, at 123,220 to 124,329 _00867 BACOVA_00869: BACOVA_00869 - hypothetical protein, at 124,341 to 124,448 _00869 BACOVA_00868: BACOVA_00868 - adenosylmethionine-8-amino-7-oxononanoate transaminase, at 124,418 to 126,832 _00868
Group Condition BACOVA_00865 BACOVA_00866 BACOVA_00867 BACOVA_00869 BACOVA_00868
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -0.2 -0.7 +0.0 N.D. -3.3
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -0.0 -0.4 -0.1 N.D. -3.1
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) +0.3 +0.4 +0.0 N.D. -3.1
carbon source D-Galactose 10 mM (C) +0.1 +0.1 -1.2 N.D. -1.1
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +0.6 +0.3 -0.1 N.D. -2.9
carbon source Pectin from apple; filtered 1 mg/ml (C) +0.2 +0.1 -0.3 N.D. -2.1
carbon source amylopectin from maize 2.5 mg/mL (C) +0.4 +0.1 -0.5 N.D. -1.9
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.1 -0.2 +0.3 N.D. -2.0
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) +0.5 +0.3 +0.0 N.D. -2.7
carbon source D-Galactose 10 mM (C) +0.4 +0.5 -0.8 N.D. -1.6
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) +0.5 +0.5 -0.2 N.D. -2.4
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.3 -0.3 +0.3 N.D. -1.8
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) +0.4 +0.4 -0.3 N.D. -1.7
carbon source b-glucan from Barley 2.5 mg/ml (C) +0.4 +0.5 -0.1 N.D. -1.7
carbon source a-Cyclodextrin 2.5 mg/ml (C) +0.4 +0.6 -0.2 N.D. -1.7
carbon source Glucomannan (konjac) 2.5 mg/ml (C) +0.4 +0.4 -0.3 N.D. -1.4
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) +0.4 +0.6 -0.2 N.D. -1.6
carbon source amylopectin from maize 2.5 mg/ml (C) +0.5 +0.4 +0.0 N.D. -1.7
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) +0.5 +0.6 -0.3 N.D. -1.4
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) +0.6 +0.8 -0.6 N.D. -1.4
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.7 +0.3 -0.1 N.D. -1.5
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.4 +0.8 -0.2 N.D. -1.2
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.7 +0.9 -0.4 N.D. -1.3
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) +0.6 +0.8 -0.1 N.D. -1.5
carbon source polygalacturonic 2.5 mg/ml (C) +0.8 +1.0 +0.0 N.D. -1.0
carbon source polygalacturonic 2.5 mg/mL (C) +0.8 +1.0 +0.2 N.D. -1.1
carbon source Amylopectin from Potato 2.5 mg/mL (C) +1.3 +1.1 -0.0 N.D. -0.8
carbon source NAG 10 mM (C) +0.9 +0.5 -0.0 N.D. +1.4
carbon source D-Arabinose 10 mM (C) +1.4 +1.6 -0.8 N.D. +0.9
carbon source D-Arabinose 10 mM (C) +1.3 +1.5 -0.5 N.D. +1.0
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