Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_02047 and BACOVA_02048 overlap by 68 nucleotidesBACOVA_02048 and BACOVA_02049 are separated by 58 nucleotidesBACOVA_02049 and BACOVA_02050 are separated by 41 nucleotidesBACOVA_02050 and BACOVA_02051 are separated by 83 nucleotides BACOVA_02047: BACOVA_02047 - hypothetical protein, at 354,999 to 355,127 _02047 BACOVA_02048: BACOVA_02048 - hypothetical protein, at 355,060 to 355,140 _02048 BACOVA_02049: BACOVA_02049 - sugar-binding domain protein, at 355,199 to 356,317 _02049 BACOVA_02050: BACOVA_02050 - ribokinase, at 356,359 to 357,273 _02050 BACOVA_02051: BACOVA_02051 - TonB-linked outer membrane protein, SusC/RagA family, at 357,357 to 360,227 _02051
Group Condition BACOVA_02047 BACOVA_02048 BACOVA_02049 BACOVA_02050 BACOVA_02051
carbon source D-Arabinose 10 mM (C) -0.6 N.D. -2.2 -0.0 -0.2
carbon source D-Arabinose 10 mM (C) -0.3 N.D. -1.8 -0.0 -0.1
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) -0.4 N.D. -0.7 -0.2 -0.1
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) +0.2 N.D. -1.2 -0.2 -0.0
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) +0.3 N.D. -0.9 -0.2 -0.1
carbon source complex media GAM 1 x (C) complex media +0.7 N.D. -1.6 -0.1 +0.1
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) +0.5 N.D. -1.2 -0.1 -0.1
carbon source complex media GAM 1 x (C) complex media +0.6 N.D. -1.3 -0.2 +0.1
carbon source D-Galactose 10 mM (C) +0.4 N.D. -0.7 -0.3 -0.2
carbon source complex media Peptone 2.5 mg/mL (C) complex media +0.7 N.D. -1.1 -0.3 -0.0
carbon source complex media Peptone 2.5 mg/mL (C) complex media +0.5 N.D. -0.8 -0.1 -0.2
carbon source b-Glucan from Oat 2.5 mg/ml (C) +0.5 N.D. -0.7 -0.3 -0.1
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.6 N.D. -0.8 -0.1 -0.2
carbon source Xylan from Beechwood 2.5 mg/mL (C) +0.5 N.D. -0.6 -0.2 -0.0
carbon source b-glucan from Barley 2.5 mg/ml (C) +0.6 N.D. -0.5 -0.3 -0.1
carbon source Lentilan from mushroom 2.5 mg/mL (C) +0.6 N.D. -0.6 -0.2 -0.1
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) +0.7 N.D. -0.7 -0.1 -0.0
carbon source Xylan from Beechwood 2.5 mg/mL (C) +0.9 N.D. -0.6 -0.3 -0.1
carbon source complex media marine_broth_2216 1 x (C) complex media +0.7 N.D. -0.3 -0.3 -0.1
carbon source D-Galactose 10 mM (C) +0.8 N.D. -0.5 -0.2 -0.1
carbon source B-glucan from yeast 2.5 mg/ml (C) +0.9 N.D. -0.4 -0.1 -0.0
carbon source D-Glucosamine Hydrochloride 10 mM (C) +0.9 N.D. -0.1 -0.3 -0.1
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.7 N.D. +1.2 -0.8 -0.6
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.8 N.D. +1.3 -0.7 -0.4
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +1.1 N.D. -0.3 +0.1 -0.0
carbon source amylopectin from maize 2.5 mg/ml (C) +1.1 N.D. -0.1 -0.1 +0.1
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.9 N.D. +0.3 -0.1 +0.1
carbon source Pullulan 2.5 mg/mL (C) +1.4 N.D. -0.3 +0.3 -0.1
carbon source amylopectin from maize 2.5 mg/mL (C) +1.5 N.D. +0.1 -0.0 +0.1
carbon source NAG 10 mM (C) +0.4 N.D. +1.4 +0.0 -0.0
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