Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_02233 and BACOVA_02235 are separated by 154 nucleotidesBACOVA_02235 and BACOVA_02234 overlap by 24 nucleotidesBACOVA_02234 and BACOVA_02236 are separated by 7 nucleotidesBACOVA_02236 and BACOVA_02237 are separated by 24 nucleotides BACOVA_02233: BACOVA_02233 - hypothetical protein, at 14,802 to 14,906 _02233 BACOVA_02235: BACOVA_02235 - hypothetical protein, at 15,061 to 15,168 _02235 BACOVA_02234: BACOVA_02234 - positive regulator of sigma(E), RseC/MucC, at 15,145 to 15,570 _02234 BACOVA_02236: BACOVA_02236 - electron transport complex, RnfABCDGE type, B subunit, at 15,578 to 16,531 _02236 BACOVA_02237: BACOVA_02237 - electron transport complex, RnfABCDGE type, C subunit, at 16,556 to 17,893 _02237
Group Condition BACOVA_02233 BACOVA_02235 BACOVA_02234 BACOVA_02236 BACOVA_02237
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -1.2 N.D. -3.4 -3.6 -3.8
carbon source Polygalacturonic 2.5 mg/mL (C) -0.3 N.D. -3.8 -3.4 -4.4
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -0.9 N.D. -3.5 -3.0 -4.3
carbon source polygalacturonic 2.5 mg/mL (C) -0.1 N.D. -4.0 -3.6 -3.5
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) +0.0 N.D. -3.6 -3.5 -3.9
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.3 N.D. -3.6 -3.7 -3.3
carbon source Glucomannan (konjac) 2.5 mg/mL (C) +0.1 N.D. -3.4 -3.4 -4.2
carbon source Polygalacturonic 2.5 mg/mL (C) -0.1 N.D. -3.9 -3.3 -3.5
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C) +0.3 N.D. -3.9 -3.6 -3.6
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) -0.6 N.D. -2.8 -3.3 -4.0
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.0 N.D. -4.2 -3.1 -3.3
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) -1.0 N.D. -2.7 -2.8 -3.8
carbon source B-glucan from yeast 2.5 mg/mL (C) +0.1 N.D. -3.5 -2.5 -4.4
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.7 N.D. -2.8 -3.0 -3.6
carbon source Xylan from Beechwood 2.5 mg/mL (C) +0.1 N.D. -3.5 -3.0 -3.6
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.6 N.D. -2.1 -3.6 -3.6
carbon source pectate 2.5 mg/ml (C) -0.2 N.D. -3.3 -2.9 -3.0
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -0.1 N.D. -2.8 -3.1 -3.2
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.8 N.D. -2.4 -2.7 -3.3
carbon source L-Rhamnose 10 mM (C) -0.1 N.D. -3.1 -2.5 -3.4
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) +0.2 N.D. -3.1 -2.7 -3.4
carbon source Pectic galactan from potato 2.5 mg/mL (C) -0.8 N.D. -2.0 -2.7 -3.5
carbon source pectate 2.5 mg/mL (C) +0.2 N.D. -2.5 -3.1 -3.5
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.2 N.D. -2.4 -2.9 -3.3
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) +0.1 N.D. -2.9 -3.5 -2.5
carbon source polygalacturonic 2.5 mg/ml (C) -0.4 N.D. -2.6 -2.5 -3.4
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) +0.3 N.D. -3.2 -3.0 -2.8
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C) +0.3 N.D. -2.7 -2.9 -3.2
carbon source Glucomannan (konjac) 2.5 mg/ml (C) +0.2 N.D. -3.1 -3.0 -2.7
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +1.6 N.D. -3.2 -2.8 -2.8
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