Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_01054 and BACOVA_01055 overlap by 4 nucleotidesBACOVA_01055 and BACOVA_01056 are separated by 53 nucleotidesBACOVA_01056 and BACOVA_01057 are separated by 14 nucleotidesBACOVA_01057 and BACOVA_01058 are separated by 12 nucleotides BACOVA_01054: BACOVA_01054 - hypothetical protein, at 261,662 to 262,873 _01054 BACOVA_01055: BACOVA_01055 - hypothetical protein, at 262,870 to 264,504 _01055 BACOVA_01056: BACOVA_01056 - hypothetical protein, at 264,558 to 264,764 _01056 BACOVA_01057: BACOVA_01057 - hypothetical protein, at 264,779 to 266,002 _01057 BACOVA_01058: BACOVA_01058 - glutamate--tRNA ligase, at 266,015 to 267,532 _01058
Group Condition BACOVA_01054 BACOVA_01055 BACOVA_01056 BACOVA_01057 BACOVA_01058
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.2 +0.0 -1.0 N.D. N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -0.1 +0.0 -0.7 N.D. N.D.
carbon source Mucin from porcine stomach type III 2.5 mg/ml (C) -0.1 +0.0 -0.6 N.D. N.D.
carbon source complex media RCM 1 x (C) complex media +0.0 +0.1 -0.7 N.D. N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -0.0 +0.2 -0.5 N.D. N.D.
carbon source D-Galactose 10 mM (C) +0.1 +0.2 -0.5 N.D. N.D.
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media +0.0 +0.2 -0.4 N.D. N.D.
carbon source D-Arabinose 10 mM (C) -0.1 +0.4 -0.5 N.D. N.D.
carbon source complex media Brucella 1 x (C) complex media -0.2 -0.1 +0.3 N.D. N.D.
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media -0.2 +0.0 +0.3 N.D. N.D.
carbon source Pectin from apple; filtered 1 mg/ml (C) -0.1 +0.1 +0.3 N.D. N.D.
carbon source polygalacturonic 2.5 mg/ml (C) -0.1 +0.0 +0.4 N.D. N.D.
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) -0.1 +0.1 +0.4 N.D. N.D.
carbon source complex media GAM 1 x (C) complex media -0.1 +0.0 +0.5 N.D. N.D.
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.1 +0.1 +0.4 N.D. N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.0 -0.0 +0.5 N.D. N.D.
carbon source Inulin from chicory 2.5 mg/mL (C) -0.0 +0.1 +0.4 N.D. N.D.
carbon source Laminarin from Laminaria digitata 2.5 mg/mL (C) +0.2 +0.1 +0.3 N.D. N.D.
carbon source b-glucan from Barley 2.5 mg/ml (C) -0.1 +0.2 +0.5 N.D. N.D.
carbon source Tara gum 2.5 mg/mL (C) +0.0 +0.1 +0.4 N.D. N.D.
carbon source a-Cyclodextrin 2.5 mg/ml (C) +0.1 +0.0 +0.5 N.D. N.D.
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) +0.0 +0.0 +0.6 N.D. N.D.
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.1 +0.3 +0.5 N.D. N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.1 -0.0 +0.7 N.D. N.D.
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.0 +0.1 +0.6 N.D. N.D.
carbon source amylopectin from maize 2.5 mg/mL (C) +0.3 +0.3 +0.2 N.D. N.D.
carbon source polygalacturonic 2.5 mg/mL (C) +0.1 +0.2 +0.5 N.D. N.D.
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.1 +0.2 +0.7 N.D. N.D.
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.0 +0.1 +0.7 N.D. N.D.
carbon source amylopectin from maize 2.5 mg/ml (C) -0.2 +0.2 +1.7 N.D. N.D.
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