Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_02820 and BACOVA_02821 are separated by 159 nucleotidesBACOVA_02821 and BACOVA_02822 are separated by 47 nucleotidesBACOVA_02822 and BACOVA_02823 are separated by 17 nucleotidesBACOVA_02823 and BACOVA_02824 are separated by 129 nucleotides BACOVA_02820: BACOVA_02820 - hypothetical protein, at 293,606 to 294,880 _02820 BACOVA_02821: BACOVA_02821 - GTP-binding protein YchF, at 295,040 to 296,143 _02821 BACOVA_02822: BACOVA_02822 - 2-dehydropantoate 2-reductase, at 296,191 to 297,108 _02822 BACOVA_02823: BACOVA_02823 - prolipoprotein diacylglyceryl transferase, at 297,126 to 297,962 _02823 BACOVA_02824: BACOVA_02824 - DNA mismatch repair protein MutS, at 298,092 to 300,788 _02824
Group Condition BACOVA_02820 BACOVA_02821 BACOVA_02822 BACOVA_02823 BACOVA_02824
carbon source D-Galactose 10 mM (C) -0.1 N.D. -0.7 N.D. -0.0
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -0.1 N.D. -0.2 N.D. -0.4
carbon source Beta-Lactose 10 mM (C) -0.2 N.D. -0.4 N.D. -0.1
carbon source Xylan from corncob 2.5 mg/ml (C) -0.2 N.D. -0.3 N.D. -0.1
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) -0.0 N.D. -0.4 N.D. -0.1
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) -0.0 N.D. -0.3 N.D. -0.1
carbon source Mucin from porcine stomach type II 2.5 mg/ml (C) -0.1 N.D. -0.3 N.D. -0.1
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.0 N.D. -0.5 N.D. +0.1
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -0.1 N.D. -0.3 N.D. +0.0
carbon source D-Galactose 10 mM (C) -0.2 N.D. -0.4 N.D. +0.2
carbon source NAG 10 mM (C) -0.1 N.D. -0.6 N.D. +0.4
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) -0.1 N.D. -0.3 N.D. +0.1
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) -0.1 N.D. -0.4 N.D. +0.2
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) +0.0 N.D. -0.4 N.D. +0.1
carbon source Lentilan from mushroom 2.5 mg/mL (C) +0.0 N.D. -0.3 N.D. +0.1
carbon source Laminarin from Laminaria digitata 2.5 mg/mL (C) +0.1 N.D. -0.2 N.D. +0.1
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.3 N.D. +0.2 N.D. +0.2
carbon source a-Cyclodextrin 2.5 mg/ml (C) -0.2 N.D. +0.3 N.D. +0.1
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.1 N.D. +0.2 N.D. +0.1
carbon source b-glucan from Barley 2.5 mg/ml (C) -0.1 N.D. +0.3 N.D. +0.1
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.1 N.D. +0.4 N.D. +0.0
carbon source Pectin from apple; filtered 1 mg/ml (C) +0.0 N.D. -0.0 N.D. +0.4
carbon source amylopectin from maize 2.5 mg/mL (C) -0.1 N.D. +0.5 N.D. +0.0
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) +0.1 N.D. +0.0 N.D. +0.3
carbon source NAG 10 mM (C) -0.0 N.D. +0.0 N.D. +0.4
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.0 N.D. +0.5 N.D. +0.1
carbon source amylopectin from maize 2.5 mg/ml (C) -0.0 N.D. +0.6 N.D. +0.0
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) +0.1 N.D. +0.5 N.D. +0.2
carbon source D-Arabinose 10 mM (C) +0.1 N.D. -0.2 N.D. +1.7
carbon source D-Arabinose 10 mM (C) +0.0 N.D. -0.4 N.D. +2.2
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