Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_01939 and BACOVA_01940 overlap by 4 nucleotidesBACOVA_01940 and BACOVA_01941 are separated by 296 nucleotidesBACOVA_01941 and BACOVA_01942 are separated by 1 nucleotidesBACOVA_01942 and BACOVA_01943 overlap by 4 nucleotides BACOVA_01939: BACOVA_01939 - glycosyltransferase, group 2 family protein, at 150,669 to 151,658 _01939 BACOVA_01940: BACOVA_01940 - hypothetical protein, at 151,655 to 151,783 _01940 BACOVA_01941: BACOVA_01941 - glycosyltransferase, group 2 family protein, at 152,080 to 152,889 _01941 BACOVA_01942: BACOVA_01942 - putative histidinol-phosphate transaminase, at 152,891 to 153,940 _01942 BACOVA_01943: BACOVA_01943 - hypothetical protein, at 153,937 to 154,668 _01943
Group Condition BACOVA_01939 BACOVA_01940 BACOVA_01941 BACOVA_01942 BACOVA_01943
carbon source amylopectin from maize 2.5 mg/mL (C) -3.1 -1.8 -4.7 -2.4 N.D.
carbon source amylopectin from maize 2.5 mg/ml (C) -3.9 -0.3 -3.8 -3.0 N.D.
carbon source a-Cyclodextrin 2.5 mg/ml (C) -2.6 -0.5 -4.1 -2.5 N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -1.6 -0.1 -4.0 -3.0 N.D.
carbon source a-Cyclodextrin 2.5 mg/mL (C) -2.8 -0.1 -3.7 -1.9 N.D.
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -2.0 +0.2 -3.3 -2.9 N.D.
carbon source Amylopectin from Potato 2.5 mg/mL (C) -1.6 +0.3 -4.0 -2.7 N.D.
carbon source Amylopectin from Potato 2.5 mg/mL (C) -1.6 +0.5 -3.1 -3.6 N.D.
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -1.9 -0.3 -2.9 -2.5 N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -1.7 -0.5 -3.1 -2.4 N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -1.8 +0.3 -2.5 -3.3 N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -1.4 +0.3 -2.8 -3.3 N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -1.8 +0.2 -2.6 -2.7 N.D.
carbon source Pullulan 2.5 mg/mL (C) -2.0 +0.7 -2.6 -2.4 N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -1.1 +0.4 -2.4 -3.0 N.D.
carbon source b-Glucan from Oat 2.5 mg/ml (C) -1.0 +0.3 -1.9 -2.9 N.D.
carbon source b-glucan from Barley 2.5 mg/ml (C) -1.1 +0.2 -1.7 -2.8 N.D.
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) -0.7 -0.2 -1.4 -3.0 N.D.
carbon source Locust bean gum 2.5 mg/ml (C) -0.8 -0.4 -1.3 -2.9 N.D.
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.8 -0.2 -1.6 -2.7 N.D.
carbon source Tara gum 2.5 mg/ml (C) -0.7 +0.2 -1.3 -3.4 N.D.
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.7 +0.0 -1.5 -3.0 N.D.
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.7 +0.1 -1.7 -2.9 N.D.
carbon source Pectic galactan from potato 2.5 mg/mL (C) -0.9 -0.0 -1.7 -2.6 N.D.
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.8 -0.0 -2.1 -2.2 N.D.
carbon source Locust bean gum 2.5 mg/mL (C) -0.8 +0.2 -1.9 -2.5 N.D.
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.7 +0.2 -1.7 -2.7 N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -0.2 -0.3 -0.9 -3.4 N.D.
carbon source Glycogen from bovine liver 2.5 mg/mL (C) -1.0 +0.1 -1.7 -2.1 N.D.
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -0.7 +0.4 -1.4 -2.4 N.D.
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