Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_01206 and BACOVA_01207 are separated by 118 nucleotidesBACOVA_01207 and BACOVA_01208 are separated by 42 nucleotidesBACOVA_01208 and BACOVA_01209 are separated by 124 nucleotidesBACOVA_01209 and BACOVA_01210 are separated by 171 nucleotides BACOVA_01206: BACOVA_01206 - DHH family protein, at 161,533 to 162,570 _01206 BACOVA_01207: BACOVA_01207 - hypothetical protein, at 162,689 to 163,384 _01207 BACOVA_01208: BACOVA_01208 - phosphoglucosamine mutase, at 163,427 to 164,815 _01208 BACOVA_01209: BACOVA_01209 - hypothetical protein, at 164,940 to 165,047 _01209 BACOVA_01210: BACOVA_01210 - hypothetical protein, at 165,219 to 165,623 _01210
Group Condition BACOVA_01206 BACOVA_01207 BACOVA_01208 BACOVA_01209 BACOVA_01210
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) N.D. -1.8 N.D. -0.3 N.D.
carbon source Glucomannan (konjac) 2.5 mg/mL (C) N.D. -1.3 N.D. -0.3 N.D.
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) N.D. -0.3 N.D. -1.2 N.D.
carbon source D-Galactose 10 mM (C) N.D. -0.6 N.D. -0.8 N.D.
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) N.D. -0.8 N.D. -0.6 N.D.
carbon source Glucomannan (konjac) 2.5 mg/ml (C) N.D. -1.5 N.D. +0.1 N.D.
carbon source Galactomannan from guar 2.5 mg/mL (C) N.D. -0.7 N.D. -0.5 N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) N.D. -1.1 N.D. -0.1 N.D.
carbon source b-Glucan from Oat 2.5 mg/ml (C) N.D. -0.5 N.D. -0.6 N.D.
carbon source polygalacturonic 2.5 mg/mL (C) N.D. +0.0 N.D. -1.1 N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) N.D. -1.6 N.D. +0.6 N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) N.D. -1.0 N.D. -0.1 N.D.
carbon source Locust bean gum 2.5 mg/mL (C) N.D. -0.8 N.D. -0.2 N.D.
carbon source Tara gum 2.5 mg/ml (C) N.D. -1.1 N.D. +0.1 N.D.
carbon source Amylopectin from Potato 2.5 mg/mL (C) N.D. -1.1 N.D. +0.2 N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) N.D. -1.1 N.D. +0.1 N.D.
carbon source D-Xylose 10 mM (C) N.D. +0.2 N.D. -1.0 N.D.
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) N.D. -1.0 N.D. +0.2 N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) N.D. -1.0 N.D. +0.3 N.D.
carbon source b-Glucan from Oat 2.5 mg/mL (C) N.D. -0.9 N.D. +0.3 N.D.
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) N.D. -0.9 N.D. +0.4 N.D.
carbon source Locust bean gum 2.5 mg/ml (C) N.D. -0.8 N.D. +0.4 N.D.
carbon source B-glucan from yeast 2.5 mg/ml (C) N.D. -0.8 N.D. +0.5 N.D.
carbon source D-Galactose 10 mM (C) N.D. +0.5 N.D. -0.6 N.D.
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) N.D. -0.8 N.D. +0.8 N.D.
carbon source Pullulan 2.5 mg/mL (C) N.D. -0.5 N.D. +0.6 N.D.
carbon source B-glucan from yeast 2.5 mg/mL (C) N.D. -0.6 N.D. +0.8 N.D.
carbon source a-Cyclodextrin 2.5 mg/ml (C) N.D. -0.3 N.D. +0.8 N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) N.D. -0.5 N.D. +1.5 N.D.
carbon source D-Glucosamine Hydrochloride 10 mM (C) N.D. +1.0 N.D. +0.1 N.D.
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