Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_02148 and BACOVA_02149 are separated by 88 nucleotidesBACOVA_02149 and BACOVA_02150 are separated by 83 nucleotidesBACOVA_02150 and BACOVA_02151 are separated by 330 nucleotidesBACOVA_02151 and BACOVA_02152 are separated by 94 nucleotides BACOVA_02148: BACOVA_02148 - hypothetical protein, at 487,009 to 487,191 _02148 BACOVA_02149: BACOVA_02149 - hypothetical protein, at 487,280 to 487,504 _02149 BACOVA_02150: BACOVA_02150 - hypothetical protein, at 487,588 to 487,863 _02150 BACOVA_02151: BACOVA_02151 - hypothetical protein, at 488,194 to 488,451 _02151 BACOVA_02152: BACOVA_02152 - resolvase, N-terminal domain protein, at 488,546 to 490,384 _02152
Group Condition BACOVA_02148 BACOVA_02149 BACOVA_02150 BACOVA_02151 BACOVA_02152
carbon source D-Arabinose 10 mM (C) -0.9 -0.1 -0.0 -0.3 +0.1
carbon source amylopectin from maize 2.5 mg/ml (C) -0.7 -0.1 +0.3 -0.3 +0.0
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.4 -0.4 -0.2 +0.2 +0.0
carbon source polygalacturonic 2.5 mg/ml (C) -0.3 -0.3 +0.3 -0.4 +0.0
carbon source complex media Peptone 2.5 mg/mL (C) complex media -0.1 -0.6 +0.2 -0.2 +0.0
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -0.6 -0.0 +0.2 -0.3 +0.1
carbon source Laminarin from Laminaria digitata 2.5 mg/mL (C) -0.1 -0.5 +0.3 -0.4 +0.1
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.1 -0.6 +0.2 +0.1 +0.1
carbon source b-glucan from Barley 2.5 mg/ml (C) -0.3 -0.2 -0.2 +0.3 +0.1
carbon source D-Glucosamine Hydrochloride 10 mM (C) -0.1 +0.8 -0.2 -0.7 +0.0
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.4 -0.0 -0.2 +0.4 +0.1
carbon source amylopectin from maize 2.5 mg/mL (C) -0.0 -0.9 -0.3 +1.1 +0.2
carbon source D-Glucose 10 mM (C) -0.3 +0.2 +0.3 -0.2 +0.0
carbon source complex media BHI 1 x (C) complex media -0.2 +0.1 +0.4 -0.3 +0.0
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.2 -0.2 +0.5 -0.1 +0.1
carbon source Locust bean gum 2.5 mg/ml (C) -0.3 +0.5 +0.1 -0.1 +0.1
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -0.3 +0.4 +0.2 -0.2 +0.1
carbon source D-Galactose 10 mM (C) -0.4 +0.4 +0.0 +0.3 -0.0
carbon source Galactan from Potato 2.5 mg/mL (C) +0.4 -0.3 +0.2 -0.0 +0.1
carbon source Mucin from porcine stomach type III 2.5 mg/mL (C) -0.2 +0.2 +0.0 +0.5 +0.1
carbon source Pullulan 2.5 mg/mL (C) -0.5 -0.0 -0.4 +1.6 -0.0
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.3 +0.1 +0.4 +0.3 +0.2
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) +0.2 -0.2 +0.6 +0.2 +0.1
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.3 +0.4 +0.3 -0.0 +0.1
carbon source B-glucan from yeast 2.5 mg/ml (C) +0.1 +0.0 +0.3 +0.6 +0.1
carbon source complex media LB 1 x (C) complex media +0.2 +0.5 +0.2 +0.2 +0.1
carbon source D-Galactose 10 mM (C) +0.3 +0.6 +0.1 +0.2 -0.0
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -0.3 +0.6 -0.3 +1.5 +0.0
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) +0.2 +0.7 +0.1 +0.4 +0.1
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -0.0 +0.4 -0.1 +1.3 +0.1
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