Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_01941 and BACOVA_01942 are separated by 1 nucleotidesBACOVA_01942 and BACOVA_01943 overlap by 4 nucleotidesBACOVA_01943 and BACOVA_01944 are separated by 15 nucleotidesBACOVA_01944 and BACOVA_01945 are separated by 29 nucleotides 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 BACOVA_01944: BACOVA_01944 - LICD family protein, at 154,684 to 155,496 _01944 BACOVA_01945: BACOVA_01945 - glycosyltransferase, group 1 family protein, at 155,526 to 156,659 _01945
Group Condition BACOVA_01941 BACOVA_01942 BACOVA_01943 BACOVA_01944 BACOVA_01945
carbon source amylopectin from maize 2.5 mg/mL (C) -4.7 -2.4 N.D. -4.3 N.D.
carbon source Amylopectin from Potato 2.5 mg/mL (C) -3.1 -3.6 N.D. -4.5 N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -4.0 -3.0 N.D. -3.8 N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -2.8 -3.3 N.D. -4.3 N.D.
carbon source Amylopectin from Potato 2.5 mg/mL (C) -4.0 -2.7 N.D. -3.1 N.D.
carbon source a-Cyclodextrin 2.5 mg/ml (C) -4.1 -2.5 N.D. -3.1 N.D.
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -3.3 -2.9 N.D. -3.4 N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -2.4 -3.0 N.D. -4.2 N.D.
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -2.9 -2.5 N.D. -4.2 N.D.
carbon source amylopectin from maize 2.5 mg/ml (C) -3.8 -3.0 N.D. -2.8 N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -2.5 -3.3 N.D. -3.7 N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -3.1 -2.4 N.D. -4.0 N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -2.6 -2.7 N.D. -3.9 N.D.
carbon source Galactomannan from guar 2.5 mg/mL (C) -1.7 -2.9 N.D. -4.2 N.D.
carbon source b-Glucan from Oat 2.5 mg/ml (C) -1.9 -2.9 N.D. -4.0 N.D.
carbon source a-Cyclodextrin 2.5 mg/mL (C) -3.7 -1.9 N.D. -3.0 N.D.
carbon source Galactomannan from guar 2.5 mg/mL (C) -1.6 -2.7 N.D. -4.1 N.D.
carbon source Tara gum 2.5 mg/ml (C) -1.3 -3.4 N.D. -3.7 N.D.
carbon source Xylan from Beechwood 2.5 mg/mL (C) -1.7 -2.7 N.D. -3.9 N.D.
carbon source Locust bean gum 2.5 mg/mL (C) -1.9 -2.5 N.D. -3.6 N.D.
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) -1.4 -3.0 N.D. -3.6 N.D.
carbon source Pullulan 2.5 mg/mL (C) -2.6 -2.4 N.D. -3.0 N.D.
carbon source Pectic galactan from potato 2.5 mg/mL (C) -1.2 -2.2 N.D. -4.4 N.D.
carbon source b-glucan from Barley 2.5 mg/ml (C) -1.7 -2.8 N.D. -3.2 N.D.
carbon source Xylan from Beechwood 2.5 mg/mL (C) -1.5 -3.0 N.D. -3.1 N.D.
carbon source b-Glucan from Oat 2.5 mg/mL (C) -2.1 -2.2 N.D. -3.3 N.D.
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) -1.1 -3.2 N.D. -3.1 N.D.
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -1.4 -2.4 N.D. -3.4 N.D.
carbon source Locust bean gum 2.5 mg/ml (C) -1.3 -2.9 N.D. -3.1 N.D.
carbon source Pectic galactan from potato 2.5 mg/mL (C) -1.7 -2.6 N.D. -2.9 N.D.
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