Fitness for 5 genes in Bacteroides ovatus ATCC 8483

Add gene:

Number of genes on each side:  

Top 30 experiments (either direction), sorted by average fitness

Or view all 129 experiments or choose conditions or try the comparative fitness browser

500 ntBACOVA_00910 and BACOVA_00911 are separated by 6 nucleotidesBACOVA_00911 and BACOVA_00912 are separated by 105 nucleotidesBACOVA_00912 and BACOVA_00913 are separated by 85 nucleotidesBACOVA_00913 and BACOVA_00914 are separated by 13 nucleotides BACOVA_00910: BACOVA_00910 - sugar isomerase, KpsF/GutQ family, at 44,118 to 44,723 _00910 BACOVA_00911: BACOVA_00911 - TIGR00730 family protein, at 44,730 to 45,263 _00911 BACOVA_00912: BACOVA_00912 - peptidase M16 inactive domain protein, at 45,369 to 46,589 _00912 BACOVA_00913: BACOVA_00913 - hypothetical protein, at 46,675 to 48,243 _00913 BACOVA_00914: BACOVA_00914 - hypothetical protein, at 48,257 to 49,354 _00914
Group Condition BACOVA_00910 BACOVA_00911 BACOVA_00912 BACOVA_00913 BACOVA_00914
carbon source a-Cyclodextrin 2.5 mg/mL (C) N.D. -0.7 -0.5 +0.0 -0.1
carbon source D-Glucosamine Hydrochloride 10 mM (C) N.D. -0.9 -0.2 +0.2 -0.4
carbon source b-glucan from Barley 2.5 mg/ml (C) N.D. -0.4 -0.6 -0.1 -0.2
carbon source D-Arabinose 10 mM (C) N.D. +0.0 -1.4 +0.2 +0.0
carbon source Pectin from apple; filtered 1 mg/ml (C) N.D. -0.5 -0.3 -0.1 -0.1
carbon source D-Glucosamine Hydrochloride 10 mM (C) N.D. -0.5 -0.5 +0.0 -0.0
carbon source D-Arabinose 10 mM (C) N.D. +0.0 -0.6 -0.3 -0.1
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) N.D. -0.0 -0.5 -0.2 -0.2
carbon source amylopectin from maize 2.5 mg/ml (C) N.D. -1.2 +0.2 +0.3 -0.2
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) N.D. -0.5 -0.5 +0.1 +0.0
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) N.D. -0.4 -0.2 -0.2 +0.0
carbon source complex media Peptone 2.5 mg/mL (C) complex media N.D. -0.2 -0.5 +0.1 -0.2
carbon source L-Rhamnose 10 mM (C) N.D. -0.3 -0.6 +0.0 +0.1
carbon source pectate 2.5 mg/ml (C) N.D. -0.3 -0.5 -0.1 +0.1
carbon source Glucomannan (konjac) 2.5 mg/ml (C) N.D. +0.0 -0.5 -0.1 -0.3
carbon source Xylan from Beechwood 2.5 mg/mL (C) N.D. -0.2 -0.4 +0.1 -0.1
carbon source NAG 10 mM (C) N.D. -0.6 -0.1 +0.1 +0.1
carbon source b-Glucan from Oat 2.5 mg/ml (C) N.D. -0.2 -0.5 +0.1 +0.0
carbon source D-Mannose 10 mM (C) N.D. +0.3 -0.5 -0.0 -0.1
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) N.D. +0.2 -0.5 +0.1 -0.1
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) N.D. -0.2 -0.4 +0.2 +0.2
carbon source complex media GAM 1 x (C) complex media N.D. +0.5 -0.6 -0.1 -0.1
carbon source Locust bean gum 2.5 mg/ml (C) N.D. +0.3 -0.5 +0.0 +0.0
carbon source Galactan from Potato 2.5 mg/mL (C) N.D. +0.4 -0.4 -0.1 +0.0
carbon source Locust bean gum 2.5 mg/mL (C) N.D. +0.4 -0.2 -0.1 -0.1
carbon source complex media GAM 1 x (C) complex media N.D. +0.6 -0.5 -0.1 -0.0
carbon source D-Xylose 10 mM (C) N.D. +0.4 -0.3 +0.0 -0.1
carbon source D-Glucose 10 mM (C) N.D. +0.5 -0.1 -0.0 -0.2
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) N.D. -0.0 -0.3 +0.3 +0.3
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) N.D. -0.1 -0.1 +0.6 +0.2
remove
BACOVA_00910
plot		 remove
BACOVA_00911
plot		 remove
BACOVA_00912		 remove
BACOVA_00913
plot		 remove
BACOVA_00914
plot