Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_03227 and BACOVA_03228 are separated by 428 nucleotidesBACOVA_03228 and BACOVA_03229 are separated by 115 nucleotidesBACOVA_03229 and BACOVA_03230 are separated by 122 nucleotidesBACOVA_03230 and BACOVA_03231 are separated by 37 nucleotides BACOVA_03227: BACOVA_03227 - tRNA-Arg, at 315,680 to 315,751 _03227 BACOVA_03228: BACOVA_03228 - hypothetical protein, at 316,180 to 316,290 _03228 BACOVA_03229: BACOVA_03229 - GHMP kinase, N-terminal domain protein, at 316,406 to 319,258 _03229 BACOVA_03230: BACOVA_03230 - HAD hydrolase, family IA, variant 3, at 319,381 to 320,064 _03230 BACOVA_03231: BACOVA_03231 - hypothetical protein, at 320,102 to 320,848 _03231
Group Condition BACOVA_03227 BACOVA_03228 BACOVA_03229 BACOVA_03230 BACOVA_03231
carbon source a-Cyclodextrin 2.5 mg/mL (C) N.D. -0.8 -0.2 -0.5 +0.5
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) N.D. -0.5 +0.1 -0.0 -0.3
carbon source Xylan from corncob 2.5 mg/mL (C) N.D. -0.8 -0.1 +0.1 +0.0
carbon source L-Rhamnose 10 mM (C) N.D. -0.6 -0.1 -0.0 +0.1
carbon source beta-Cyclodextrin 2.5 mg/mL (C) N.D. -0.5 -0.2 -0.3 +0.4
carbon source amylopectin from maize 2.5 mg/ml (C) N.D. -0.7 -0.5 -0.2 +0.9
carbon source D-Glucosamine Hydrochloride 10 mM (C) N.D. -0.6 +0.0 +0.2 +0.1
carbon source Inulin from chicory 2.5 mg/mL (C) N.D. -0.4 -0.0 +0.3 -0.0
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) N.D. -0.4 -0.1 +0.1 +0.2
carbon source NAG 10 mM (C) N.D. -0.5 -0.0 +0.3 +0.1
carbon source Xylan from Beechwood 2.5 mg/mL (C) N.D. -0.7 -0.0 +0.0 +0.6
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) N.D. -0.1 +0.1 -0.3 +0.4
carbon source Xylan from Beechwood 2.5 mg/mL (C) N.D. -0.1 -0.1 -0.1 +0.5
carbon source B-glucan from yeast 2.5 mg/ml (C) N.D. +0.4 +0.0 +0.1 -0.3
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) N.D. +0.2 -0.2 -0.3 +0.5
carbon source polygalacturonic 2.5 mg/mL (C) N.D. +0.4 -0.1 -0.2 +0.1
carbon source b-glucan from Barley 2.5 mg/ml (C) N.D. -0.3 -0.2 +0.2 +0.6
carbon source b-Glucan from Oat 2.5 mg/mL (C) N.D. -0.1 -0.1 +0.2 +0.4
carbon source amylopectin from maize 2.5 mg/mL (C) N.D. -0.1 -0.2 -0.0 +0.8
carbon source b-Glucan from Oat 2.5 mg/ml (C) N.D. +0.2 -0.1 -0.1 +0.5
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) N.D. -0.1 +0.0 +0.3 +0.4
carbon source a-Cyclodextrin 2.5 mg/ml (C) N.D. +0.0 -0.1 -0.1 +0.8
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) N.D. +0.3 -0.0 +0.1 +0.3
carbon source complex media Brucella 1 x (C) complex media N.D. +0.4 -0.1 +0.2 +0.2
carbon source Mucin from porcine stomach type II 2.5 mg/ml (C) N.D. +0.1 +0.1 +0.3 +0.3
carbon source D-Arabinose 10 mM (C) N.D. +0.1 -0.1 +0.4 +0.7
carbon source Pullulan 2.5 mg/mL (C) N.D. +0.8 -0.1 +0.3 +0.1
carbon source D-Arabinose 10 mM (C) N.D. -0.1 +0.3 +0.4 +0.9
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) N.D. +0.9 +0.3 +0.6 -0.0
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) N.D. +0.8 +0.3 +0.7 +0.0
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