Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_01916 and BACOVA_01917 are separated by 140 nucleotidesBACOVA_01917 and BACOVA_01918 overlap by 37 nucleotidesBACOVA_01918 and BACOVA_01919 overlap by 14 nucleotidesBACOVA_01919 and BACOVA_01920 are separated by 46 nucleotides BACOVA_01916: BACOVA_01916 - hypothetical protein, at 125,721 to 126,323 _01916 BACOVA_01917: BACOVA_01917 - hypothetical protein, at 126,464 to 127,099 _01917 BACOVA_01918: BACOVA_01918 - putative dolichyl-phosphate-mannose-protein mannosyltransferase, at 127,063 to 128,901 _01918 BACOVA_01919: BACOVA_01919 - arylsulfatase, at 128,888 to 130,867 _01919 BACOVA_01920: BACOVA_01920 - GtrA-like protein, at 130,914 to 131,333 _01920
Group Condition BACOVA_01916 BACOVA_01917 BACOVA_01918 BACOVA_01919 BACOVA_01920
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +0.2 N.D. -4.3 -2.5 -5.4
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) +0.5 N.D. -4.9 -2.6 -4.7
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) +0.2 N.D. -4.5 -2.7 -4.5
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.0 N.D. -4.3 -2.5 -3.9
carbon source Xylan from Beechwood 2.5 mg/mL (C) +0.1 N.D. -3.7 -2.4 -4.6
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.1 N.D. -4.0 -2.3 -3.9
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) +0.1 N.D. -3.7 -2.3 -4.1
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) +0.1 N.D. -4.3 -2.3 -3.4
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.1 N.D. -4.0 -2.4 -3.4
carbon source b-Glucan from Oat 2.5 mg/ml (C) +0.3 N.D. -3.3 -2.1 -3.8
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) +0.1 N.D. -3.5 -2.1 -3.0
carbon source Tara gum 2.5 mg/ml (C) +0.1 N.D. -4.1 -2.0 -2.4
carbon source amylopectin from maize 2.5 mg/ml (C) -0.3 N.D. -2.7 -1.9 -3.5
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) +0.2 N.D. -3.0 -2.5 -3.1
carbon source b-Glucan from Oat 2.5 mg/mL (C) +0.4 N.D. -4.1 -2.3 -2.4
carbon source Pectic galactan from potato 2.5 mg/mL (C) +0.1 N.D. -3.2 -1.8 -3.4
carbon source b-glucan from Barley 2.5 mg/ml (C) +0.2 N.D. -3.1 -2.1 -3.2
carbon source Glucomannan (konjac) 2.5 mg/ml (C) +0.4 N.D. -3.6 -2.0 -2.7
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.2 N.D. -3.6 -1.7 -2.8
carbon source Galactan from Potato 2.5 mg/mL (C) +0.1 N.D. -3.6 -1.7 -2.7
carbon source amylopectin from maize 2.5 mg/mL (C) -0.1 N.D. -3.5 -1.8 -2.5
carbon source D-Arabinose 10 mM (C) -0.7 N.D. -2.1 -2.0 -2.9
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.1 N.D. -3.1 -1.6 -3.0
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) +0.3 N.D. -3.5 -2.0 -2.3
carbon source Glucomannan (konjac) 2.5 mg/mL (C) +0.1 N.D. -2.9 -1.9 -2.8
carbon source Pectic galactan from potato 2.5 mg/mL (C) +0.1 N.D. -3.2 -1.9 -2.5
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.0 N.D. -2.8 -1.7 -2.8
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.1 N.D. -3.3 -1.9 -2.0
carbon source Galactan from Potato 2.5 mg/mL (C) +0.1 N.D. -3.3 -1.6 -2.5
carbon source Tara gum 2.5 mg/mL (C) +0.2 N.D. -3.2 -1.8 -2.4
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