Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_01691 and BACOVA_01692 are separated by 119 nucleotidesBACOVA_01692 and BACOVA_01693 overlap by 44 nucleotidesBACOVA_01693 and BACOVA_01694 are separated by 115 nucleotidesBACOVA_01694 and BACOVA_01695 are separated by 60 nucleotides BACOVA_01691: BACOVA_01691 - bacterial transferase hexapeptide repeat protein, at 111,905 to 112,090 _01691 BACOVA_01692: BACOVA_01692 - hypothetical protein, at 112,210 to 112,320 _01692 BACOVA_01693: BACOVA_01693 - hypothetical protein, at 112,277 to 112,366 _01693 BACOVA_01694: BACOVA_01694 - hypothetical protein, at 112,482 to 113,030 _01694 BACOVA_01695: BACOVA_01695 - hypothetical protein, at 113,091 to 114,881 _01695
Group Condition BACOVA_01691 BACOVA_01692 BACOVA_01693 BACOVA_01694 BACOVA_01695
carbon source D-Glucosamine Hydrochloride 10 mM (C) -3.1 N.D. N.D. +0.1 -0.1
carbon source amylopectin from maize 2.5 mg/ml (C) -3.1 N.D. N.D. -0.2 +0.7
carbon source Chondroitin sulfate A from bovine trachea 2.5 mg/ml (C) -2.5 N.D. N.D. +0.1 +0.4
carbon source complex media RCM 1 x (C) complex media -2.0 N.D. N.D. -0.0 +0.2
carbon source D-Arabinose 10 mM (C) -1.8 N.D. N.D. -0.1 +0.2
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) -1.0 N.D. N.D. -0.0 -0.4
carbon source NAG 10 mM (C) -1.1 N.D. N.D. -0.1 -0.3
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) -1.2 N.D. N.D. -0.2 +0.1
carbon source Pectin from apple; filtered 1 mg/ml (C) -1.6 N.D. N.D. +0.3 +0.1
carbon source D-Glucosamine Hydrochloride 10 mM (C) -1.4 N.D. N.D. +0.1 +0.1
carbon source Sucrose 10 mM (C) -1.0 N.D. N.D. +0.1 -0.1
carbon source b-Glucan from Oat 2.5 mg/mL (C) -1.1 N.D. N.D. +0.1 +0.2
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) -0.9 N.D. N.D. -0.1 +0.2
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) -0.9 N.D. N.D. +0.2 -0.1
carbon source complex media Columbia 1 x (C) complex media -0.8 N.D. N.D. +0.5 -0.3
carbon source amylopectin from maize 2.5 mg/mL (C) -0.9 N.D. N.D. -0.2 +0.6
carbon source complex media ABB 1 x (C) complex media -0.6 N.D. N.D. -0.2 +0.4
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -0.9 N.D. N.D. +0.3 +0.2
carbon source Laminarin from Laminaria digitata 2.5 mg/mL (C) -1.0 N.D. N.D. +0.0 +0.6
carbon source Mucin from porcine stomach type II 2.5 mg/mL (C) -0.6 N.D. N.D. -0.1 +0.5
carbon source D-Xylose 10 mM (C) -0.5 N.D. N.D. -0.1 +0.6
carbon source D-Arabinose 10 mM (C) +1.0 N.D. N.D. -0.2 -0.1
carbon source Glycogen from bovine liver 2.5 mg/mL (C) +0.7 N.D. N.D. -0.2 +0.4
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) +1.0 N.D. N.D. +0.0 +0.3
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.9 N.D. N.D. -0.2 +0.5
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) +0.9 N.D. N.D. +0.1 +0.3
carbon source Amylopectin from Potato 2.5 mg/mL (C) +1.0 N.D. N.D. -0.2 +0.5
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +1.7 N.D. N.D. -0.6 +0.8
carbon source Amylopectin from Potato 2.5 mg/mL (C) +1.5 N.D. N.D. +0.3 +0.5
carbon source Pullulan 2.5 mg/mL (C) +1.5 N.D. N.D. +0.0 +1.0
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