Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_01613 and BACOVA_01614 are separated by 91 nucleotidesBACOVA_01614 and BACOVA_01615 are separated by 29 nucleotidesBACOVA_01615 and BACOVA_01616 are separated by 64 nucleotidesBACOVA_01616 and BACOVA_01617 are separated by 138 nucleotides BACOVA_01613: BACOVA_01613 - phosphoribosylaminoimidazole carboxylase, catalytic subunit, at 118,899 to 119,408 _01613 BACOVA_01614: BACOVA_01614 - glycine cleavage system H protein, at 119,500 to 119,880 _01614 BACOVA_01615: BACOVA_01615 - hypothetical protein, at 119,910 to 120,581 _01615 BACOVA_01616: BACOVA_01616 - RNA polymerase sigma-54 factor, at 120,646 to 122,133 _01616 BACOVA_01617: BACOVA_01617 - peptidase, M24 family, at 122,272 to 123,645 _01617
Group Condition BACOVA_01613 BACOVA_01614 BACOVA_01615 BACOVA_01616 BACOVA_01617
carbon source Amylopectin from Potato 2.5 mg/mL (C) N.D. -1.9 -0.1 N.D. -0.2
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) N.D. -0.8 -0.2 N.D. -0.3
carbon source Amylopectin from Potato 2.5 mg/mL (C) N.D. -0.5 -0.4 N.D. -0.3
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) N.D. -1.0 -0.3 N.D. +0.1
carbon source B-glucan from yeast 2.5 mg/ml (C) N.D. -0.6 -0.6 N.D. +0.1
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) N.D. -0.6 -0.4 N.D. -0.1
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) N.D. -1.3 -0.0 N.D. +0.2
carbon source Pectin from apple; filtered 1 mg/ml (C) N.D. -0.5 -0.4 N.D. -0.1
carbon source b-Glucan from Oat 2.5 mg/mL (C) N.D. -0.5 -0.4 N.D. -0.2
carbon source a-Cyclodextrin 2.5 mg/ml (C) N.D. -0.5 -0.3 N.D. -0.2
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) N.D. -0.9 +0.0 N.D. -0.1
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) N.D. -0.6 -0.4 N.D. -0.0
carbon source a-Cyclodextrin 2.5 mg/mL (C) N.D. -0.6 -0.3 N.D. -0.1
carbon source D-Galactose 10 mM (C) N.D. -0.0 -0.9 N.D. +0.1
carbon source Xylan from Beechwood 2.5 mg/mL (C) N.D. -0.6 -0.2 N.D. -0.1
carbon source Galactomannan from guar 2.5 mg/mL (C) N.D. -0.2 -0.3 N.D. -0.3
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) N.D. +0.1 -0.7 N.D. -0.2
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) N.D. -0.4 -0.2 N.D. -0.2
carbon source D-Galactose 10 mM (C) N.D. +0.2 -0.8 N.D. -0.1
carbon source amylopectin from maize 2.5 mg/ml (C) N.D. -0.7 -0.1 N.D. +0.1
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) N.D. -0.5 -0.2 N.D. +0.1
carbon source complex media Peptone 2.5 mg/mL (C) complex media N.D. -0.8 +0.2 N.D. +0.0
carbon source complex media Peptone 2.5 mg/mL (C) complex media N.D. -0.7 +0.2 N.D. -0.0
carbon source complex media GAM 1 x (C) complex media N.D. +0.2 -0.4 N.D. -0.2
carbon source Glucomannan (konjac) 2.5 mg/mL (C) N.D. -0.4 +0.2 N.D. -0.1
carbon source Pectic galactan from potato 2.5 mg/mL (C) N.D. -0.2 +0.3 N.D. -0.3
carbon source Galactan from Potato 2.5 mg/mL (C) N.D. +0.4 -0.3 N.D. -0.1
carbon source D-Arabinose 10 mM (C) N.D. -0.6 +0.5 N.D. -0.0
carbon source D-Arabinose 10 mM (C) N.D. -0.2 +0.8 N.D. -0.2
carbon source polygalacturonic 2.5 mg/mL (C) N.D. +0.5 +0.2 N.D. -0.1
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