Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_00983 and BACOVA_00984 overlap by 20 nucleotidesBACOVA_00984 and BACOVA_00985 overlap by 14 nucleotidesBACOVA_00985 and BACOVA_00986 are separated by 115 nucleotidesBACOVA_00986 and BACOVA_00987 are separated by 12 nucleotides BACOVA_00983: BACOVA_00983 - MBOAT family protein, at 203,444 to 204,937 _00983 BACOVA_00984: BACOVA_00984 - GDSL-like protein, at 204,918 to 205,835 _00984 BACOVA_00985: BACOVA_00985 - hypothetical protein, at 205,822 to 207,213 _00985 BACOVA_00986: BACOVA_00986 - hypothetical protein, at 207,329 to 207,622 _00986 BACOVA_00987: BACOVA_00987 - heavy metal efflux pump, CzcA family, at 207,635 to 210,793 _00987
Group Condition BACOVA_00983 BACOVA_00984 BACOVA_00985 BACOVA_00986 BACOVA_00987
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.1 -0.4 -1.0 -0.8 -0.0
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -0.4 -0.3 -0.6 +0.0 -0.3
carbon source B-glucan from yeast 2.5 mg/mL (C) -0.3 -0.2 -0.4 -0.5 -0.2
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -0.3 -0.4 -0.2 -0.3 -0.4
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.0 -0.2 -0.8 -0.4 -0.1
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) -0.1 -0.4 -0.2 -0.3 -0.2
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -0.2 -0.2 -0.3 -0.4 -0.2
carbon source Laminarin from Laminaria digitata 2.5 mg/mL (C) -0.1 -0.5 -0.0 -0.5 -0.3
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.2 -0.0 -0.4 -0.4 -0.2
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.3 -0.3 +0.1 -0.5 -0.1
carbon source L-Rhamnose 10 mM (C) -0.2 -0.0 +0.0 -0.6 -0.2
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) -0.3 -0.0 -0.5 -0.1 -0.1
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.3 -0.1 -0.3 -0.1 -0.3
carbon source D-Galactose 10 mM (C) -0.5 +0.6 -0.7 -0.1 -0.2
carbon source Mucin from porcine stomach type II 2.5 mg/mL (C) -0.3 +0.0 -0.4 -0.1 -0.2
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -0.3 -0.2 -0.2 +0.1 -0.2
carbon source B-glucan from yeast 2.5 mg/ml (C) -0.1 +0.4 -0.5 -0.3 -0.1
carbon source complex media marine_broth_2216 1 x (C) complex media -0.4 -0.0 -0.2 +0.1 -0.2
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -0.2 +0.2 -0.1 -0.3 -0.2
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) -0.5 +0.4 -0.2 +0.1 -0.3
carbon source complex media Peptone 2.5 mg/mL (C) complex media -0.0 -0.1 -0.0 +0.2 -0.5
carbon source Locust bean gum 2.5 mg/ml (C) -0.1 +0.3 -0.2 -0.2 -0.3
carbon source Pectin from apple; filtered 1 mg/ml (C) -0.3 +0.5 -0.4 -0.1 -0.2
carbon source complex media Peptone 2.5 mg/mL (C) complex media +0.1 -0.1 -0.1 +0.2 -0.6
carbon source D-Galactose 10 mM (C) -0.4 +0.8 -0.4 -0.1 -0.2
carbon source NAG 10 mM (C) +0.1 +0.0 -0.2 +0.4 -0.5
carbon source Pullulan 2.5 mg/mL (C) +0.5 -0.3 -0.3 -0.1 -0.0
carbon source complex media Brucella 1 x (C) complex media +0.3 -0.2 +0.5 +0.1 -0.1
carbon source amylopectin from maize 2.5 mg/mL (C) -0.1 -0.0 +0.4 +0.6 +0.0
carbon source complex media Brucella 1 x (C) complex media +0.3 +0.1 +0.3 +0.4 -0.1
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