Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_01839 and BACOVA_01840 are separated by 121 nucleotidesBACOVA_01840 and BACOVA_01841 are separated by 20 nucleotidesBACOVA_01841 and BACOVA_01842 overlap by 4 nucleotidesBACOVA_01842 and BACOVA_01843 overlap by 4 nucleotides BACOVA_01839: BACOVA_01839 - arylsulfatase, at 29,016 to 30,665 _01839 BACOVA_01840: BACOVA_01840 - ATPase/histidine kinase/DNA gyrase B/HSP90 domain protein, at 30,787 to 34,803 _01840 BACOVA_01841: BACOVA_01841 - peptidase, M23 family, at 34,824 to 36,125 _01841 BACOVA_01842: BACOVA_01842 - hypothetical protein, at 36,122 to 36,700 _01842 BACOVA_01843: BACOVA_01843 - tetratricopeptide repeat protein, at 36,697 to 38,490 _01843
Group Condition BACOVA_01839 BACOVA_01840 BACOVA_01841 BACOVA_01842 BACOVA_01843
carbon source B-glucan from yeast 2.5 mg/ml (C) -0.0 -0.1 -0.3 N.D. -1.0
carbon source D-Galactose 10 mM (C) -0.1 +0.0 +0.1 N.D. -1.3
carbon source Xylan from Beechwood 2.5 mg/mL (C) +0.1 +0.0 -0.3 N.D. -1.2
carbon source a-Cyclodextrin 2.5 mg/ml (C) +0.1 +0.2 -0.5 N.D. -1.0
carbon source D-Galactose 10 mM (C) +0.2 +0.1 +0.0 N.D. -1.4
carbon source Xylan from Beechwood 2.5 mg/mL (C) +0.1 +0.1 -0.4 N.D. -0.9
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.2 +0.3 -0.3 N.D. -1.1
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.1 +0.2 -0.4 N.D. -0.9
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +0.0 +0.2 +0.1 N.D. -1.3
carbon source complex media marine_broth_2216 1 x (C) complex media +0.1 -0.0 -0.3 N.D. -0.7
carbon source amylopectin from maize 2.5 mg/mL (C) -0.1 +0.2 +0.0 N.D. -1.1
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.0 +0.3 -0.2 N.D. -0.9
carbon source b-Glucan from Oat 2.5 mg/ml (C) +0.1 +0.1 -0.1 N.D. -0.9
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.1 -0.0 +0.1 N.D. -0.9
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.1 +0.0 -0.2 N.D. -0.7
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) +0.1 +0.2 -0.3 N.D. -0.9
carbon source amylopectin from maize 2.5 mg/ml (C) +0.1 +0.2 -0.3 N.D. -0.7
carbon source b-Glucan from Oat 2.5 mg/mL (C) +0.2 +0.2 -0.1 N.D. -1.0
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) +0.1 +0.1 -0.2 N.D. -0.8
carbon source b-glucan from Barley 2.5 mg/ml (C) +0.3 +0.2 -0.1 N.D. -1.0
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.1 +0.1 -0.3 N.D. -0.5
carbon source Locust bean gum 2.5 mg/mL (C) +0.2 -0.1 +0.0 N.D. -0.8
carbon source Glucomannan (konjac) 2.5 mg/mL (C) +0.3 +0.1 -0.3 N.D. -0.6
carbon source D-Glucosamine Hydrochloride 10 mM (C) +0.4 -0.1 +0.0 N.D. -0.8
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) +0.2 +0.2 -0.1 N.D. -0.7
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) +0.4 +0.1 -0.1 N.D. -0.8
carbon source Tara gum 2.5 mg/ml (C) +0.3 +0.1 +0.1 N.D. -0.8
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.1 +0.3 -0.2 N.D. -0.4
carbon source D-Arabinose 10 mM (C) +0.2 +0.3 +0.3 N.D. -0.5
carbon source D-Arabinose 10 mM (C) +0.5 +0.3 +0.1 N.D. +1.4
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