Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_03007 and BACOVA_03008 overlap by 4 nucleotidesBACOVA_03008 and BACOVA_03009 overlap by 4 nucleotidesBACOVA_03009 and BACOVA_03010 are separated by 36 nucleotidesBACOVA_03010 and BACOVA_03011 are separated by 143 nucleotides BACOVA_03007: BACOVA_03007 - homoserine O-succinyltransferase, at 79,125 to 80,042 _03007 BACOVA_03008: BACOVA_03008 - peptidase, U32 family, at 80,039 to 81,868 _03008 BACOVA_03009: BACOVA_03009 - hypothetical protein, at 81,865 to 83,010 _03009 BACOVA_03010: BACOVA_03010 - hypothetical protein, at 83,047 to 83,577 _03010 BACOVA_03011: BACOVA_03011 - transposase, IS4 family, at 83,721 to 84,914 _03011
Group Condition BACOVA_03007 BACOVA_03008 BACOVA_03009 BACOVA_03010 BACOVA_03011
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.2 -0.7 -0.5 -0.4 N.D.
carbon source Pullulan 2.5 mg/mL (C) +0.7 -0.3 -1.0 -0.6 N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -0.1 -0.7 -0.4 +0.1 N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -0.1 -0.5 -0.5 +0.2 N.D.
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.2 -0.4 -0.8 +0.2 N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -0.1 -0.5 -0.5 +0.2 N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -0.3 -0.5 -0.5 +0.5 N.D.
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) +0.3 -0.5 -0.6 +0.1 N.D.
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.5 -0.5 -0.4 -0.0 N.D.
carbon source Tara gum 2.5 mg/ml (C) +0.3 -0.1 -0.7 +0.3 N.D.
carbon source D-Arabinose 10 mM (C) +0.3 -0.3 +0.3 -0.4 N.D.
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +0.7 -0.3 -0.3 +0.0 N.D.
carbon source Galactan from Potato 2.5 mg/mL (C) +0.7 -0.1 -0.6 +0.1 N.D.
carbon source Pectin from apple; filtered 1 mg/ml (C) +0.7 -0.2 -0.5 +0.1 N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +1.2 -0.1 -1.0 +0.1 N.D.
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) +0.7 -0.0 -0.4 +0.2 N.D.
carbon source Polygalacturonic 2.5 mg/mL (C) +1.1 -0.1 -0.5 +0.0 N.D.
carbon source Polygalacturonic 2.5 mg/mL (C) +1.2 -0.2 -0.2 -0.1 N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +1.4 +0.1 -0.4 -0.2 N.D.
carbon source D-Glucose 10 mM (C) +0.9 +0.2 -0.2 +0.2 N.D.
carbon source D-Arabinose 10 mM (C) +0.7 +0.4 +0.4 -0.4 N.D.
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C) +0.8 +0.0 +0.4 -0.1 N.D.
carbon source Xylan from Beechwood 2.5 mg/mL (C) +0.9 +0.2 +0.1 +0.1 N.D.
carbon source NAG 10 mM (C) +0.7 +0.2 +0.6 +0.0 N.D.
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) +1.0 +0.2 +0.3 +0.1 N.D.
carbon source a-Cyclodextrin 2.5 mg/ml (C) +1.1 +0.4 +0.3 -0.0 N.D.
carbon source NAG 10 mM (C) +0.5 +0.4 +0.6 +0.2 N.D.
carbon source a-Cyclodextrin 2.5 mg/mL (C) +1.5 +0.1 +0.2 +0.4 N.D.
carbon source D-Galactose 10 mM (C) +1.2 +0.8 +1.1 -0.1 N.D.
carbon source D-Galactose 10 mM (C) +1.5 +0.9 +1.3 -0.1 N.D.
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