Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_01672 and BACOVA_01673 are separated by 166 nucleotidesBACOVA_01673 and BACOVA_01674 overlap by 14 nucleotidesBACOVA_01674 and BACOVA_01675 are separated by 17 nucleotidesBACOVA_01675 and BACOVA_01676 are separated by 120 nucleotides BACOVA_01672: BACOVA_01672 - glycosyl hydrolase, family 88, at 85,450 to 86,709 _01672 BACOVA_01673: BACOVA_01673 - response regulator receiver domain protein, at 86,876 to 91,111 _01673 BACOVA_01674: BACOVA_01674 - ABC transporter, substrate-binding protein, family 3, at 91,098 to 91,937 _01674 BACOVA_01675: BACOVA_01675 - hypothetical protein, at 91,955 to 94,006 _01675 BACOVA_01676: BACOVA_01676 - 2-oxoacid:ferredoxin/flavodoxin oxidoreductase, gamma subunit, at 94,127 to 94,669 _01676
Group Condition BACOVA_01672 BACOVA_01673 BACOVA_01674 BACOVA_01675 BACOVA_01676
carbon source complex media GAM 1 x (C) complex media +0.0 +0.0 -1.3 N.D. N.D.
carbon source complex media GAM 1 x (C) complex media +0.0 -0.0 -1.0 N.D. N.D.
carbon source complex media Columbia 1 x (C) complex media -0.1 -0.0 -0.8 N.D. N.D.
carbon source complex media Columbia 1 x (C) complex media -0.1 -0.1 -0.7 N.D. N.D.
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) -0.4 +0.2 -0.7 N.D. N.D.
carbon source complex media BHI 1 x (C) complex media -0.1 -0.1 -0.5 N.D. N.D.
carbon source D-Glucose 10 mM (C) -0.1 +0.1 -0.7 N.D. N.D.
carbon source Dextrin from potato starch 2.5 mg/mL (C) -0.1 -0.0 -0.6 N.D. N.D.
carbon source Tara gum 2.5 mg/mL (C) -0.2 +0.0 -0.5 N.D. N.D.
carbon source D-Mannose 10 mM (C) -0.2 +0.0 -0.5 N.D. N.D.
carbon source D-Glucose 10 mM (C) +0.1 +0.0 -0.7 N.D. N.D.
carbon source complex media Brucella 1 x (C) complex media -0.3 +0.0 -0.2 N.D. N.D.
carbon source complex media R2A 1 x (C) complex media -0.1 +0.0 -0.4 N.D. N.D.
carbon source Glycogen from bovine liver 2.5 mg/mL (C) +0.1 +0.1 -0.5 N.D. N.D.
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -0.2 +0.1 -0.3 N.D. N.D.
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -0.2 +0.1 -0.3 N.D. N.D.
carbon source D-Raffinose 10 mM (C) +0.1 +0.1 -0.4 N.D. N.D.
carbon source D-Maltose 10 mM (C) +0.1 +0.1 -0.4 N.D. N.D.
carbon source complex media BHI 1 x (C) complex media +0.1 +0.1 -0.4 N.D. N.D.
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.2 +0.1 -0.5 N.D. N.D.
carbon source Inulin from chicory 2.5 mg/mL (C) +0.2 +0.1 -0.3 N.D. N.D.
carbon source b-glucan from Barley 2.5 mg/ml (C) +0.3 +0.0 -0.2 N.D. N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.3 +0.1 -0.3 N.D. N.D.
carbon source D-Arabinose 10 mM (C) +0.0 +0.4 -0.2 N.D. N.D.
carbon source D-Arabinose 10 mM (C) -0.3 +0.1 +0.6 N.D. N.D.
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) +0.2 +0.1 +0.3 N.D. N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.5 -0.2 +0.4 N.D. N.D.
carbon source amylopectin from maize 2.5 mg/ml (C) +0.5 +0.3 -0.1 N.D. N.D.
carbon source Pullulan 2.5 mg/mL (C) +0.8 -0.2 +0.4 N.D. N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +1.0 +0.2 +0.3 N.D. N.D.
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