Fitness for 5 genes in Bacteroides ovatus ATCC 8483

Add gene:

Number of genes on each side:  

Top 30 experiments (either direction), sorted by average fitness

Or view all 129 experiments or choose conditions or try the comparative fitness browser

500 ntBACOVA_02343 and BACOVA_02344 are separated by 17 nucleotidesBACOVA_02344 and BACOVA_02345 are separated by 431 nucleotidesBACOVA_02345 and BACOVA_02346 overlap by 14 nucleotidesBACOVA_02346 and BACOVA_02347 overlap by 11 nucleotides BACOVA_02343: BACOVA_02343 - hypothetical protein, at 105,874 to 106,254 _02343 BACOVA_02344: BACOVA_02344 - hypothetical protein, at 106,272 to 106,658 _02344 BACOVA_02345: BACOVA_02345 - hypothetical protein, at 107,090 to 107,713 _02345 BACOVA_02346: BACOVA_02346 - hypothetical protein, at 107,700 to 108,575 _02346 BACOVA_02347: BACOVA_02347 - hypothetical protein, at 108,565 to 109,557 _02347
Group Condition BACOVA_02343 BACOVA_02344 BACOVA_02345 BACOVA_02346 BACOVA_02347
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) -1.1 -0.6 -0.1 +0.4 N.D.
carbon source amylopectin from maize 2.5 mg/mL (C) -0.8 +0.0 -0.5 +0.1 N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -0.6 +0.1 -0.3 -0.1 N.D.
carbon source complex media marine_broth_2216 1 x (C) complex media +0.1 -0.6 -0.2 -0.1 N.D.
carbon source D-Galactose 10 mM (C) -0.4 -0.3 -0.4 +0.3 N.D.
carbon source Tara gum 2.5 mg/ml (C) -0.5 -0.0 -0.3 +0.1 N.D.
carbon source Dextrin from potato starch 2.5 mg/mL (C) -0.5 -0.2 +0.2 -0.0 N.D.
carbon source Glycogen from bovine liver 2.5 mg/mL (C) -0.3 +0.2 -0.3 +0.1 N.D.
carbon source D-Raffinose 10 mM (C) +0.2 -0.3 +0.1 -0.4 N.D.
carbon source a-Cyclodextrin 2.5 mg/ml (C) -0.6 +0.2 -0.2 +0.2 N.D.
carbon source NAG 10 mM (C) -0.4 -0.3 +0.2 +0.2 N.D.
carbon source D-Arabinose 10 mM (C) -0.5 -0.3 +0.5 +0.1 N.D.
carbon source Lentilan from mushroom 2.5 mg/mL (C) -0.4 -0.1 +0.1 +0.3 N.D.
carbon source b-Glucan from Oat 2.5 mg/ml (C) -0.3 -0.2 +0.3 +0.1 N.D.
carbon source D-Arabinose 10 mM (C) -0.6 -0.3 +0.7 +0.2 N.D.
carbon source amylopectin from maize 2.5 mg/ml (C) -1.0 +0.2 -0.2 +1.0 N.D.
carbon source Pullulan 2.5 mg/mL (C) -0.9 -0.1 +0.1 +1.0 N.D.
carbon source D-Glucosamine Hydrochloride 10 mM (C) -0.7 +0.3 -0.2 +0.6 N.D.
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -0.3 -0.2 +0.2 +0.3 N.D.
carbon source Galactan from Potato 2.5 mg/mL (C) +0.3 -0.2 +0.3 -0.2 N.D.
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.3 +0.4 -0.2 +0.3 N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -0.4 -0.1 -0.0 +0.8 N.D.
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.5 -0.1 +0.3 +0.5 N.D.
carbon source complex media Peptone 2.5 mg/mL (C) complex media -0.2 +0.3 -0.3 +0.5 N.D.
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.4 +0.2 +0.1 +0.5 N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -0.3 -0.0 +0.4 +0.4 N.D.
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.1 +0.5 -0.1 +0.3 N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.3 -0.1 +0.3 +0.7 N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) +0.3 +0.1 -0.2 +0.5 N.D.
carbon source D-Maltose 10 mM (C) +0.1 +0.4 +0.2 +0.5 N.D.
remove
BACOVA_02343
plot		 remove
BACOVA_02344
plot		 remove
BACOVA_02345		 remove
BACOVA_02346
plot		 remove
BACOVA_02347
plot