Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_01253 and BACOVA_01254 are separated by 15 nucleotidesBACOVA_01254 and BACOVA_01255 are separated by 66 nucleotidesBACOVA_01255 and BACOVA_01256 are separated by 75 nucleotidesBACOVA_01256 and BACOVA_01257 are separated by 36 nucleotides BACOVA_01253: BACOVA_01253 - cytochrome C biogenesis protein transmembrane region, at 38,281 to 40,338 _01253 BACOVA_01254: BACOVA_01254 - stress responsive A/B barrel domain protein, at 40,354 to 40,653 _01254 BACOVA_01255: BACOVA_01255 - uridine kinase, at 40,720 to 41,373 _01255 BACOVA_01256: BACOVA_01256 - transglycosylase SLT domain protein, at 41,449 to 42,789 _01256 BACOVA_01257: BACOVA_01257 - transporter, SSS family, at 42,826 to 44,373 _01257
Group Condition BACOVA_01253 BACOVA_01254 BACOVA_01255 BACOVA_01256 BACOVA_01257
carbon source complex media GAM 1 x (C) complex media N.D. N.D. -0.2 -1.3 -0.1
carbon source D-Glucose 10 mM (C) N.D. N.D. -0.8 -0.6 -0.2
carbon source complex media GAM 1 x (C) complex media N.D. N.D. -0.3 -1.2 -0.0
carbon source D-Glucose 10 mM (C) N.D. N.D. -0.7 -0.7 +0.0
carbon source amylopectin from maize 2.5 mg/mL (C) N.D. N.D. -1.1 -0.2 -0.1
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) N.D. N.D. -0.7 -0.0 -0.4
carbon source D-Mannose 10 mM (C) N.D. N.D. -0.6 -0.4 -0.0
carbon source D-Mannose 10 mM (C) N.D. N.D. -0.6 -0.3 -0.1
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) N.D. N.D. -0.7 -0.3 -0.1
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) N.D. N.D. -0.8 -0.3 +0.0
carbon source Glucomannan (konjac) 2.5 mg/mL (C) N.D. N.D. -0.8 -0.2 +0.0
carbon source complex media Columbia 1 x (C) complex media N.D. N.D. -0.3 -0.7 +0.1
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) N.D. N.D. -0.8 -0.1 -0.0
carbon source D-Galactose 10 mM (C) N.D. N.D. -0.6 -0.2 -0.2
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) N.D. N.D. -0.8 -0.2 +0.0
carbon source Sucrose 10 mM (C) N.D. N.D. -0.5 -0.3 -0.1
carbon source Inulin from chicory 2.5 mg/mL (C) N.D. N.D. -0.7 -0.3 +0.1
carbon source complex media Brucella 1 x (C) complex media N.D. N.D. -0.5 -0.3 -0.0
carbon source Amylopectin from Potato 2.5 mg/mL (C) N.D. N.D. -0.7 -0.0 -0.1
carbon source Galactan from Potato 2.5 mg/mL (C) N.D. N.D. -0.5 -0.1 -0.2
carbon source D-Raffinose 10 mM (C) N.D. N.D. -0.5 -0.2 -0.2
carbon source b-Glucan from Oat 2.5 mg/mL (C) N.D. N.D. -0.6 -0.1 -0.1
carbon source complex media Brucella 1 x (C) complex media N.D. N.D. -0.6 -0.2 -0.0
carbon source D-Xylose 10 mM (C) N.D. N.D. -0.6 -0.2 -0.1
carbon source Tara gum 2.5 mg/ml (C) N.D. N.D. -0.8 -0.0 -0.0
carbon source a-Cyclodextrin 2.5 mg/ml (C) N.D. N.D. -0.7 -0.1 +0.0
carbon source D-Raffinose 10 mM (C) N.D. N.D. -0.5 -0.2 +0.0
carbon source beta-Cyclodextrin 2.5 mg/mL (C) N.D. N.D. -0.5 -0.2 +0.1
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) N.D. N.D. -1.1 +0.2 +0.4
carbon source amylopectin from maize 2.5 mg/ml (C) N.D. N.D. +0.4 +0.3 -0.1
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