Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_03104 and BACOVA_03105 are separated by 112 nucleotidesBACOVA_03105 and BACOVA_03106 are separated by 33 nucleotidesBACOVA_03106 and BACOVA_03107 are separated by 66 nucleotidesBACOVA_03107 and BACOVA_03108 overlap by 17 nucleotides 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 BACOVA_03107: BACOVA_03107 - biotin--[acetyl-CoA-carboxylase] ligase, at 195,365 to 196,123 _03107 BACOVA_03108: BACOVA_03108 - hypothetical protein, at 196,107 to 196,463 _03108
Group Condition BACOVA_03104 BACOVA_03105 BACOVA_03106 BACOVA_03107 BACOVA_03108
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -0.2 -0.6 -0.1 N.D. -0.1
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C) -0.3 -0.5 +0.0 N.D. -0.2
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) -0.5 -0.4 +0.0 N.D. -0.0
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C) -0.2 -0.6 -0.1 N.D. -0.0
carbon source pectate 2.5 mg/ml (C) -0.4 -0.3 -0.0 N.D. -0.1
carbon source D-Glucose 10 mM (C) -0.3 -0.3 +0.0 N.D. -0.3
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) -0.3 -0.4 -0.0 N.D. -0.2
carbon source polygalacturonic 2.5 mg/ml (C) -0.3 -0.2 -0.1 N.D. -0.3
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) +0.2 -0.1 -0.2 N.D. -0.7
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -0.3 -0.4 -0.2 N.D. +0.1
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.4 -0.4 -0.1 N.D. +0.1
carbon source D-Xylose 10 mM (C) -0.3 -0.4 -0.1 N.D. +0.2
carbon source Pectic galactan from potato 2.5 mg/mL (C) -0.6 -0.1 +0.0 N.D. +0.3
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -0.3 -0.4 -0.0 N.D. +0.3
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.2 -0.3 -0.1 N.D. +0.3
carbon source amylopectin from maize 2.5 mg/ml (C) -0.6 +0.5 +0.3 N.D. -0.3
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.5 +0.1 +0.1 N.D. +0.2
carbon source Dextrin from potato starch 2.5 mg/mL (C) -0.1 -0.2 -0.1 N.D. +0.4
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) -0.4 +0.3 -0.1 N.D. +0.4
carbon source a-Cyclodextrin 2.5 mg/ml (C) -0.4 +0.3 +0.1 N.D. +0.3
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) -0.3 +0.2 +0.2 N.D. +0.5
carbon source D-Glucosamine Hydrochloride 10 mM (C) -0.1 +0.9 -0.2 N.D. -0.0
carbon source amylopectin from maize 2.5 mg/mL (C) -0.1 +0.5 +0.2 N.D. +0.1
carbon source D-Arabinose 10 mM (C) -0.3 +1.4 +0.2 N.D. -0.6
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.1 +0.5 +0.2 N.D. +0.2
carbon source Pullulan 2.5 mg/mL (C) +0.1 +0.3 +0.1 N.D. +0.9
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.1 +0.9 -0.0 N.D. +0.7
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.1 +0.5 +0.3 N.D. +0.8
carbon source D-Arabinose 10 mM (C) +0.1 +1.8 +0.6 N.D. -0.5
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.1 +0.7 +0.6 N.D. +0.9
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