Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_03102 and BACOVA_03103 are separated by 175 nucleotidesBACOVA_03103 and BACOVA_03104 are separated by 54 nucleotidesBACOVA_03104 and BACOVA_03105 are separated by 112 nucleotidesBACOVA_03105 and BACOVA_03106 are separated by 33 nucleotides BACOVA_03102: BACOVA_03102 - hypothetical protein, at 189,408 to 190,910 _03102 BACOVA_03103: BACOVA_03103 - UMP kinase, at 191,086 to 191,796 _03103 BACOVA_03104: BACOVA_03104 - MATE efflux family protein, at 191,851 to 193,179 _03104 BACOVA_03105: BACOVA_03105 - tetratricopeptide repeat protein, at 193,292 to 193,975 _03105 BACOVA_03106: BACOVA_03106 - zinc-dependent metalloproteinase lipoprotein, BF0631 family, at 194,009 to 195,298 _03106
Group Condition BACOVA_03102 BACOVA_03103 BACOVA_03104 BACOVA_03105 BACOVA_03106
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -0.2 N.D. -0.2 -0.6 -0.1
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) -0.1 N.D. -0.5 -0.4 +0.0
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) -0.2 N.D. -0.4 -0.2 -0.1
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C) -0.1 N.D. -0.3 -0.5 +0.0
carbon source D-Xylose 10 mM (C) -0.1 N.D. -0.3 -0.4 -0.1
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) -0.2 N.D. -0.3 -0.3 -0.0
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) -0.1 N.D. -0.3 -0.4 -0.0
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C) +0.0 N.D. -0.2 -0.6 -0.1
carbon source pectate 2.5 mg/ml (C) -0.0 N.D. -0.4 -0.3 -0.0
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) +0.0 N.D. -0.3 -0.4 -0.2
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.1 N.D. -0.4 -0.4 -0.1
carbon source Pectic galactan from potato 2.5 mg/mL (C) +0.1 N.D. -0.6 -0.1 +0.0
carbon source Pectic galactan from potato 2.5 mg/mL (C) -0.1 N.D. -0.4 -0.2 +0.1
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.1 N.D. -0.2 -0.3 -0.1
carbon source Glucomannan (konjac) 2.5 mg/mL (C) +0.1 N.D. -0.3 -0.4 -0.0
carbon source b-Glucan from Oat 2.5 mg/mL (C) +0.2 N.D. -0.4 -0.2 -0.1
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) +0.1 N.D. -0.4 -0.2 +0.1
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) -0.0 N.D. -0.4 +0.3 -0.1
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.3 N.D. -0.5 +0.1 +0.1
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +0.1 N.D. -0.3 +0.2 +0.2
carbon source a-Cyclodextrin 2.5 mg/ml (C) +0.2 N.D. -0.4 +0.3 +0.1
carbon source amylopectin from maize 2.5 mg/ml (C) +0.4 N.D. -0.6 +0.5 +0.3
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.1 N.D. -0.1 +0.5 +0.2
carbon source amylopectin from maize 2.5 mg/mL (C) +0.0 N.D. -0.1 +0.5 +0.2
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.3 N.D. +0.1 +0.9 -0.0
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -0.2 N.D. +0.1 +0.5 +0.3
carbon source D-Glucosamine Hydrochloride 10 mM (C) +0.2 N.D. -0.1 +0.9 -0.2
carbon source D-Arabinose 10 mM (C) -0.3 N.D. -0.3 +1.4 +0.2
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -0.1 N.D. +0.1 +0.7 +0.6
carbon source D-Arabinose 10 mM (C) +0.1 N.D. +0.1 +1.8 +0.6
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