Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_01841 and BACOVA_01842 overlap by 4 nucleotidesBACOVA_01842 and BACOVA_01843 overlap by 4 nucleotidesBACOVA_01843 and BACOVA_01845 are separated by 3 nucleotidesBACOVA_01845 and BACOVA_01844 overlap by 11 nucleotides 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 BACOVA_01845: BACOVA_01845 - dUTP diphosphatase, at 38,494 to 39,033 _01845 BACOVA_01844: BACOVA_01844 - putative dGTPase, at 39,023 to 40,396 _01844
Group Condition BACOVA_01841 BACOVA_01842 BACOVA_01843 BACOVA_01845 BACOVA_01844
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -0.3 N.D. -1.1 N.D. -0.2
carbon source D-Galactose 10 mM (C) +0.1 N.D. -1.3 N.D. -0.3
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.3 N.D. -1.2 N.D. +0.0
carbon source D-Galactose 10 mM (C) +0.0 N.D. -1.4 N.D. -0.1
carbon source complex media marine_broth_2216 1 x (C) complex media -0.3 N.D. -0.7 N.D. -0.3
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.4 N.D. -0.9 N.D. -0.0
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.4 N.D. -0.9 N.D. +0.0
carbon source B-glucan from yeast 2.5 mg/ml (C) -0.3 N.D. -1.0 N.D. +0.1
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -0.3 N.D. -0.9 N.D. +0.1
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +0.1 N.D. -1.3 N.D. +0.1
carbon source a-Cyclodextrin 2.5 mg/ml (C) -0.5 N.D. -1.0 N.D. +0.5
carbon source complex media LB 1 x (C) complex media -0.1 N.D. -0.3 N.D. -0.6
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.1 N.D. -1.0 N.D. +0.1
carbon source b-Glucan from Oat 2.5 mg/ml (C) -0.1 N.D. -0.9 N.D. -0.0
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.1 N.D. -0.9 N.D. -0.1
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.0 N.D. -0.9 N.D. -0.1
carbon source b-glucan from Barley 2.5 mg/ml (C) -0.1 N.D. -1.0 N.D. +0.2
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) -0.2 N.D. -0.8 N.D. +0.1
carbon source Tara gum 2.5 mg/ml (C) +0.1 N.D. -0.8 N.D. -0.1
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.2 N.D. -0.9 N.D. +0.3
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -0.3 N.D. -0.6 N.D. +0.1
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.2 N.D. -0.7 N.D. +0.2
carbon source complex media Brucella 1 x (C) complex media +0.1 N.D. -0.7 N.D. -0.2
carbon source amylopectin from maize 2.5 mg/ml (C) -0.3 N.D. -0.7 N.D. +0.3
carbon source amylopectin from maize 2.5 mg/mL (C) +0.0 N.D. -1.1 N.D. +0.3
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.3 N.D. -0.5 N.D. +0.2
carbon source D-Glucosamine Hydrochloride 10 mM (C) +0.0 N.D. -0.8 N.D. +0.2
carbon source Pectin from apple; filtered 1 mg/ml (C) -0.2 N.D. -0.5 N.D. +0.3
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) +0.1 N.D. -0.7 N.D. +0.3
carbon source D-Arabinose 10 mM (C) +0.1 N.D. +1.4 N.D. +0.0
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