Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_01647 and BACOVA_01648 are separated by 207 nucleotidesBACOVA_01648 and BACOVA_01649 are separated by 154 nucleotidesBACOVA_01649 and BACOVA_01650 are separated by 74 nucleotidesBACOVA_01650 and BACOVA_01651 are separated by 19 nucleotides BACOVA_01647: BACOVA_01647 - hypothetical protein, at 54,825 to 55,370 _01647 BACOVA_01648: BACOVA_01648 - diphosphate--fructose-6-phosphate 1-phosphotransferase, at 55,578 to 57,224 _01648 BACOVA_01649: BACOVA_01649 - putative phage tail component domain protein, at 57,379 to 58,272 _01649 BACOVA_01650: BACOVA_01650 - dihydrolipoyl dehydrogenase, at 58,347 to 59,690 _01650 BACOVA_01651: BACOVA_01651 - lipoyltransferase and lipoate-protein ligase, at 59,710 to 60,432 _01651
Group Condition BACOVA_01647 BACOVA_01648 BACOVA_01649 BACOVA_01650 BACOVA_01651
carbon source B-glucan from yeast 2.5 mg/mL (C) N.D. N.D. -0.6 -0.1 -0.1
carbon source a-Cyclodextrin 2.5 mg/mL (C) N.D. N.D. -0.3 -0.3 -0.1
carbon source amylopectin from maize 2.5 mg/ml (C) N.D. N.D. -0.5 -0.3 +0.1
carbon source Amylopectin from Potato 2.5 mg/mL (C) N.D. N.D. -0.7 -0.0 +0.2
carbon source Xylan from Beechwood 2.5 mg/mL (C) N.D. N.D. -0.4 -0.1 -0.0
carbon source a-Cyclodextrin 2.5 mg/ml (C) N.D. N.D. -0.4 -0.0 -0.1
carbon source Pectin from apple; filtered 1 mg/ml (C) N.D. N.D. +0.1 -0.1 -0.4
carbon source beta-Cyclodextrin 2.5 mg/mL (C) N.D. N.D. -0.3 -0.2 +0.1
carbon source Mucin from porcine stomach type III 2.5 mg/ml (C) N.D. N.D. -0.3 -0.1 +0.1
carbon source Pullulan 2.5 mg/mL (C) N.D. N.D. -0.6 -0.2 +0.6
carbon source Lentilan from mushroom 2.5 mg/mL (C) N.D. N.D. +0.4 -0.3 -0.3
carbon source complex media ABB 1 x (C) complex media N.D. N.D. +0.3 -0.3 -0.1
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) N.D. N.D. -0.7 +0.4 +0.3
carbon source Polygalacturonic 2.5 mg/mL (C) N.D. N.D. -0.1 -0.1 +0.3
carbon source polygalacturonic 2.5 mg/ml (C) N.D. N.D. -0.2 +0.2 +0.1
carbon source B-glucan from yeast 2.5 mg/ml (C) N.D. N.D. -0.3 +0.1 +0.3
carbon source Amylopectin from Potato 2.5 mg/mL (C) N.D. N.D. -0.3 +0.3 +0.2
carbon source amylopectin from maize 2.5 mg/mL (C) N.D. N.D. -0.2 +0.1 +0.3
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) N.D. N.D. -0.2 +0.4 +0.1
carbon source b-glucan from Barley 2.5 mg/ml (C) N.D. N.D. -0.2 +0.1 +0.3
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) N.D. N.D. +0.1 -0.2 +0.4
carbon source L-Rhamnose 10 mM (C) N.D. N.D. -0.1 +0.2 +0.3
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) N.D. N.D. -0.3 +0.3 +0.4
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) N.D. N.D. +0.1 +0.2 +0.2
carbon source Chondroitin sulfate A from bovine trachea 2.5 mg/mL (C) N.D. N.D. +0.3 +0.0 +0.2
carbon source Tara gum 2.5 mg/ml (C) N.D. N.D. -0.0 +0.3 +0.3
carbon source D-Glucosamine Hydrochloride 10 mM (C) N.D. N.D. +0.1 +0.5 +0.1
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) N.D. N.D. +0.0 +0.4 +0.3
carbon source D-Galactose 10 mM (C) N.D. N.D. +0.4 +0.1 +0.5
carbon source D-Galactose 10 mM (C) N.D. N.D. +0.7 +0.1 +0.2
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