Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_01518 and BACOVA_01519 are separated by 339 nucleotidesBACOVA_01519 and BACOVA_01520 are separated by 4 nucleotidesBACOVA_01520 and BACOVA_01521 overlap by 4 nucleotidesBACOVA_01521 and BACOVA_01522 are separated by 89 nucleotides BACOVA_01518: BACOVA_01518 - hypothetical protein, at 21,130 to 21,429 _01518 BACOVA_01519: BACOVA_01519 - hypothetical protein, at 21,769 to 22,023 _01519 BACOVA_01520: BACOVA_01520 - cold-shock DNA-binding domain protein, at 22,028 to 22,570 _01520 BACOVA_01521: BACOVA_01521 - DEAD/DEAH box helicase, at 22,567 to 23,691 _01521 BACOVA_01522: BACOVA_01522 - oxidoreductase, 2-nitropropane dioxygenase family protein, at 23,781 to 24,854 _01522
Group Condition BACOVA_01518 BACOVA_01519 BACOVA_01520 BACOVA_01521 BACOVA_01522
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.3 -0.1 -0.6 -0.0 +0.1
carbon source complex media Columbia 1 x (C) complex media -0.3 +0.0 -0.3 -0.1 -0.1
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media -0.2 -0.3 -0.2 -0.0 +0.0
carbon source complex media GAM 1 x (C) complex media -0.1 -0.2 -0.3 -0.1 +0.1
carbon source complex media GAM 1 x (C) complex media -0.3 +0.1 -0.2 -0.2 +0.1
carbon source Tara gum 2.5 mg/ml (C) -0.0 -0.1 -0.3 +0.2 +0.1
carbon source complex media Peptone 2.5 mg/mL (C) complex media +0.1 +0.2 -0.4 +0.1 -0.2
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.2 +0.1 -0.3 +0.1 +0.2
carbon source Lentilan from mushroom 2.5 mg/mL (C) -0.3 -0.1 +0.1 +0.2 +0.1
carbon source D-Arabinose 10 mM (C) -0.6 -0.2 +1.0 -0.3 -0.0
carbon source complex media Peptone 2.5 mg/mL (C) complex media -0.3 +0.2 -0.0 -0.1 +0.1
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.2 +0.3 -0.1 -0.2 +0.2
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -0.2 +0.1 -0.2 +0.2 +0.2
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.1 +0.2 -0.1 -0.4 +0.2
carbon source a-Cyclodextrin 2.5 mg/ml (C) -0.4 +0.3 -0.2 +0.2 +0.2
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) -0.3 -0.1 +0.2 +0.1 +0.2
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.3 +0.0 +0.0 +0.2 +0.2
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.2 +0.2 -0.1 +0.2 +0.2
carbon source b-Glucan from Oat 2.5 mg/ml (C) -0.2 +0.2 -0.2 +0.2 +0.3
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) -0.1 +0.0 -0.1 +0.2 +0.3
carbon source b-glucan from Barley 2.5 mg/ml (C) -0.0 -0.1 -0.1 +0.4 +0.2
carbon source Lentilan from mushroom 2.5 mg/ml (C) -0.2 +0.0 +0.2 +0.3 +0.0
carbon source Pullulan 2.5 mg/mL (C) -0.0 +0.3 +0.2 -0.2 +0.3
carbon source D-Mannose 10 mM (C) -0.0 +0.2 +0.2 +0.3 +0.0
carbon source D-Arabinose 10 mM (C) -0.3 +0.2 +0.4 +0.5 -0.0
carbon source amylopectin from maize 2.5 mg/mL (C) -0.4 +0.0 +0.6 +0.1 +0.5
carbon source Pectin from apple; filtered 1 mg/ml (C) +0.1 -0.0 +0.1 +0.2 +0.3
carbon source amylopectin from maize 2.5 mg/ml (C) +0.2 -0.5 +0.3 +0.3 +0.5
carbon source D-Galactose 10 mM (C) -0.2 +0.2 +0.3 +0.3 +0.3
carbon source D-Glucosamine Hydrochloride 10 mM (C) +0.2 +0.4 +0.4 +0.3 -0.2
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