Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_03117 and BACOVA_03118 are separated by 218 nucleotidesBACOVA_03118 and BACOVA_03119 are separated by 154 nucleotidesBACOVA_03119 and BACOVA_03120 are separated by 72 nucleotidesBACOVA_03120 and BACOVA_03121 are separated by 20 nucleotides BACOVA_03117: BACOVA_03117 - DNA polymerase III, alpha subunit, at 199,662 to 203,468 _03117 BACOVA_03118: BACOVA_03118 - glycosyl hydrolase family 2, sugar binding domain protein, at 203,687 to 206,929 _03118 BACOVA_03119: BACOVA_03119 - hypothetical protein, at 207,084 to 208,469 _03119 BACOVA_03120: BACOVA_03120 - bacterial alpha-L-rhamnosidase, at 208,542 to 210,359 _03120 BACOVA_03121: BACOVA_03121 - glycosyl hydrolase family 20, catalytic domain protein, at 210,380 to 212,731 _03121
Group Condition BACOVA_03117 BACOVA_03118 BACOVA_03119 BACOVA_03120 BACOVA_03121
carbon source amylopectin from maize 2.5 mg/mL (C) N.D. -0.1 -0.5 -0.4 +0.1
carbon source Amylopectin from Potato 2.5 mg/mL (C) N.D. -0.2 -0.1 -0.4 -0.0
carbon source b-Glucan from Oat 2.5 mg/mL (C) N.D. -0.1 -0.3 -0.3 -0.0
carbon source Galactan from Potato 2.5 mg/mL (C) N.D. -0.1 -0.2 -0.3 -0.1
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) N.D. -0.2 -0.2 -0.2 -0.0
carbon source Mucin from porcine stomach type III 2.5 mg/mL (C) N.D. -0.1 -0.2 -0.2 -0.1
carbon source D-Xylose 10 mM (C) N.D. -0.1 -0.2 -0.2 -0.1
carbon source D-Glucosamine Hydrochloride 10 mM (C) N.D. -0.2 +0.0 -0.3 -0.1
carbon source polygalacturonic 2.5 mg/ml (C) N.D. -0.1 -0.1 -0.3 -0.0
carbon source b-glucan from Barley 2.5 mg/ml (C) N.D. -0.2 -0.1 -0.2 -0.1
carbon source amylopectin from maize 2.5 mg/ml (C) N.D. +0.0 -0.5 -0.2 +0.1
carbon source B-glucan from yeast 2.5 mg/ml (C) N.D. -0.2 +0.0 -0.2 -0.1
carbon source Pullulan 2.5 mg/mL (C) N.D. -0.4 +0.3 -0.5 +0.0
carbon source Pectin from apple; filtered 1 mg/ml (C) N.D. -0.2 -0.1 -0.3 -0.0
carbon source Locust bean gum 2.5 mg/ml (C) N.D. -0.2 +0.1 -0.2 -0.2
carbon source Xylan from Beechwood 2.5 mg/mL (C) N.D. +0.0 -0.3 -0.2 -0.0
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) N.D. -0.2 -0.2 -0.1 -0.1
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) N.D. -0.2 -0.1 -0.2 -0.1
carbon source B-glucan from yeast 2.5 mg/mL (C) N.D. -0.1 -0.1 -0.2 -0.1
carbon source D-Xylose 10 mM (C) N.D. -0.2 +0.0 -0.2 -0.1
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) N.D. -0.1 +0.0 -0.3 -0.1
carbon source L-Rhamnose 10 mM (C) N.D. +0.0 -0.3 -0.1 -0.1
carbon source Xylan from Beechwood 2.5 mg/mL (C) N.D. +0.0 -0.3 -0.0 -0.1
carbon source D-Arabinose 10 mM (C) N.D. -0.2 +0.1 -0.2 -0.1
carbon source Polygalacturonic 2.5 mg/mL (C) N.D. +0.1 -0.2 -0.2 -0.1
carbon source a-Cyclodextrin 2.5 mg/mL (C) N.D. -0.2 -0.1 -0.1 +0.1
carbon source D-Galactose 10 mM (C) N.D. -0.1 +0.2 -0.1 -0.1
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) N.D. -0.2 +0.5 -0.4 +0.1
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) N.D. -0.1 +0.6 -0.2 +0.1
carbon source D-Arabinose 10 mM (C) N.D. -0.1 +0.4 +0.2 -0.1
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