Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_01860 and BACOVA_01861 are separated by 57 nucleotidesBACOVA_01861 and BACOVA_01862 are separated by 85 nucleotidesBACOVA_01862 and BACOVA_01863 are separated by 753 nucleotidesBACOVA_01863 and BACOVA_01864 are separated by 160 nucleotides BACOVA_01860: BACOVA_01860 - cell division protein FtsA, at 56,529 to 57,980 _01860 BACOVA_01861: BACOVA_01861 - cell division protein FtsZ, at 58,038 to 59,348 _01861 BACOVA_01862: BACOVA_01862 - YqeY-like protein, at 59,434 to 59,883 _01862 BACOVA_01863: BACOVA_01863 - tetratricopeptide repeat protein, at 60,637 to 62,334 _01863 BACOVA_01864: BACOVA_01864 - hypothetical protein, at 62,495 to 62,884 _01864
Group Condition BACOVA_01860 BACOVA_01861 BACOVA_01862 BACOVA_01863 BACOVA_01864
carbon source beta-Cyclodextrin 2.5 mg/mL (C) N.D. N.D. -0.6 +0.0 +0.1
carbon source D-Glucose 10 mM (C) N.D. N.D. -0.5 +0.0 -0.0
carbon source Xylan from Beechwood 2.5 mg/mL (C) N.D. N.D. -0.5 +0.0 +0.0
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) N.D. N.D. -0.5 +0.0 +0.1
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) N.D. N.D. -0.4 +0.1 -0.1
carbon source D-Arabinose 10 mM (C) N.D. N.D. -0.3 +0.1 -0.2
carbon source b-Glucan from Oat 2.5 mg/mL (C) N.D. N.D. -0.6 +0.0 +0.2
carbon source Lentilan from mushroom 2.5 mg/mL (C) N.D. N.D. -0.5 -0.1 +0.2
carbon source beta-Cyclodextrin 2.5 mg/mL (C) N.D. N.D. -0.4 +0.0 +0.1
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) N.D. N.D. -0.4 +0.1 +0.1
carbon source complex media GAM 1 x (C) complex media N.D. N.D. -0.4 +0.1 +0.2
carbon source b-glucan from Barley 2.5 mg/ml (C) N.D. N.D. -0.5 +0.0 +0.4
carbon source complex media LB 1 x (C) complex media N.D. N.D. -0.3 +0.1 +0.2
carbon source D-Arabinose 10 mM (C) N.D. N.D. -0.4 +0.0 +0.3
carbon source b-Glucan from Oat 2.5 mg/ml (C) N.D. N.D. -0.5 +0.1 +0.3
carbon source Pectin from apple; filtered 1 mg/ml (C) N.D. N.D. -0.5 +0.1 +0.3
carbon source complex media Peptone 2.5 mg/mL (C) complex media N.D. N.D. +0.2 +0.1 -0.3
carbon source Galactomannan from guar 2.5 mg/mL (C) N.D. N.D. -0.2 +0.1 +0.2
carbon source a-Cyclodextrin 2.5 mg/ml (C) N.D. N.D. -0.4 +0.1 +0.4
carbon source a-Cyclodextrin 2.5 mg/mL (C) N.D. N.D. -0.4 -0.0 +0.5
carbon source amylopectin from maize 2.5 mg/mL (C) N.D. N.D. -0.4 +0.1 +0.5
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) N.D. N.D. +0.6 +0.2 -0.6
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) N.D. N.D. +0.6 +0.1 -0.5
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) N.D. N.D. -0.2 +0.2 +0.3
carbon source Laminarin from Laminaria digitata 2.5 mg/mL (C) N.D. N.D. -0.1 +0.1 +0.4
carbon source Amylopectin from Potato 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 -0.3
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) N.D. N.D. +0.1 +0.3 +0.2
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) N.D. N.D. +0.2 +0.3 +0.2
carbon source amylopectin from maize 2.5 mg/ml (C) N.D. N.D. -0.1 -0.1 +1.2
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