Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_02611 and BACOVA_02612 are separated by 472 nucleotidesBACOVA_02612 and BACOVA_02613 are separated by 76 nucleotidesBACOVA_02613 and BACOVA_02614 overlap by 13 nucleotidesBACOVA_02614 and BACOVA_02615 are separated by 216 nucleotides BACOVA_02611: BACOVA_02611 - hypothetical protein, at 381,342 to 381,461 _02611 BACOVA_02612: BACOVA_02612 - DNA-binding helix-turn-helix protein, at 381,934 to 382,404 _02612 BACOVA_02613: BACOVA_02613 - oxidoreductase NAD-binding domain protein, at 382,481 to 383,257 _02613 BACOVA_02614: BACOVA_02614 - dihydroorotate dehydrogenase 1B, at 383,245 to 384,156 _02614 BACOVA_02615: BACOVA_02615 - tRNA (guanine-N(1)-)-methyltransferase, at 384,373 to 385,050 _02615
Group Condition BACOVA_02611 BACOVA_02612 BACOVA_02613 BACOVA_02614 BACOVA_02615
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) N.D. N.D. N.D. N.D. -3.7
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) N.D. N.D. N.D. N.D. -3.6
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) N.D. N.D. N.D. N.D. -2.9
carbon source D-Galactose 10 mM (C) N.D. N.D. N.D. N.D. -2.9
carbon source Lentilan from mushroom 2.5 mg/mL (C) N.D. N.D. N.D. N.D. -2.4
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) N.D. N.D. N.D. N.D. -2.4
carbon source Lentilan from mushroom 2.5 mg/ml (C) N.D. N.D. N.D. N.D. -2.2
carbon source B-glucan from yeast 2.5 mg/mL (C) N.D. N.D. N.D. N.D. -2.2
carbon source D-Galactose 10 mM (C) N.D. N.D. N.D. N.D. -2.2
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) N.D. N.D. N.D. N.D. -2.1
carbon source L-Rhamnose 10 mM (C) N.D. N.D. N.D. N.D. -2.0
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) N.D. N.D. N.D. N.D. -1.9
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) N.D. N.D. N.D. N.D. -1.8
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) N.D. N.D. N.D. N.D. -1.8
carbon source L-Rhamnose 10 mM (C) N.D. N.D. N.D. N.D. -1.6
carbon source Glycogen from bovine liver 2.5 mg/mL (C) N.D. N.D. N.D. N.D. -1.6
carbon source Glucomannan (konjac) 2.5 mg/mL (C) N.D. N.D. N.D. N.D. -1.4
carbon source amylopectin from maize 2.5 mg/mL (C) N.D. N.D. N.D. N.D. -1.4
carbon source b-glucan from Barley 2.5 mg/ml (C) N.D. N.D. N.D. N.D. -1.4
carbon source Galactan from Potato 2.5 mg/mL (C) N.D. N.D. N.D. N.D. -1.4
carbon source Pullulan 2.5 mg/mL (C) N.D. N.D. N.D. N.D. -1.4
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) N.D. N.D. N.D. N.D. -1.4
carbon source Pectic galactan from potato 2.5 mg/mL (C) N.D. N.D. N.D. N.D. -1.4
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) N.D. N.D. N.D. N.D. -1.3
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) N.D. N.D. N.D. N.D. -1.3
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) N.D. N.D. N.D. N.D. -1.3
carbon source complex media MRS 1 x (C) complex media N.D. N.D. N.D. N.D. -1.2
carbon source D-Arabinose 10 mM (C) N.D. N.D. N.D. N.D. -1.2
carbon source Beta-Lactose 10 mM (C) N.D. N.D. N.D. N.D. -1.2
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) N.D. N.D. N.D. N.D. -1.2
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