Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_03303 and BACOVA_03304 are separated by 50 nucleotidesBACOVA_03304 and BACOVA_03305 are separated by 5 nucleotidesBACOVA_03305 and BACOVA_03306 overlap by 8 nucleotidesBACOVA_03306 and BACOVA_03307 are separated by 93 nucleotides BACOVA_03303: BACOVA_03303 - acetolactate synthase, large subunit, biosynthetic type, at 408,698 to 410,392 _03303 BACOVA_03304: BACOVA_03304 - acetolactate synthase, small subunit, at 410,443 to 411,000 _03304 BACOVA_03305: BACOVA_03305 - Acyl-ACP thioesterase, at 411,006 to 411,749 _03305 BACOVA_03306: BACOVA_03306 - ketol-acid reductoisomerase, at 411,742 to 412,860 _03306 BACOVA_03307: BACOVA_03307 - hypothetical protein, at 412,954 to 413,064 _03307
Group Condition BACOVA_03303 BACOVA_03304 BACOVA_03305 BACOVA_03306 BACOVA_03307
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -5.3 -5.0 -2.0 -5.5 -0.2
carbon source Xylan from corn core 2.5 mg/mL (C) -5.7 -5.0 -1.7 -5.5 -0.2
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -5.3 -5.2 -1.8 -5.5 -0.1
carbon source D-Xylose 10 mM (C) -5.3 -5.0 -2.0 -5.2 -0.5
carbon source Galactomannan from guar 2.5 mg/mL (C) -5.4 -4.8 -2.1 -5.5 -0.1
carbon source Galactan from Potato 2.5 mg/mL (C) -5.3 -4.9 -1.8 -5.6 -0.3
carbon source Glycogen from bovine liver 2.5 mg/mL (C) -5.2 -5.2 -2.6 -4.9 +0.1
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -5.1 -5.4 -2.1 -5.3 +0.2
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -5.1 -5.3 -2.4 -4.5 -0.3
carbon source D-Glucose 10 mM (C) -5.1 -4.5 -1.9 -5.4 -0.5
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -5.1 -5.0 -2.1 -5.0 -0.2
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -5.5 -5.1 -2.1 -5.1 +0.5
carbon source Glycogen from bovine liver 2.5 mg/mL (C) -5.2 -5.2 -1.9 -5.4 +0.3
carbon source NAG 10 mM (C) -4.7 -5.0 -2.5 -4.7 -0.5
carbon source D-Galactose 10 mM (C) -5.0 -4.7 -2.6 -4.8 -0.1
carbon source D-Glucose 10 mM (C) -5.1 -4.8 -1.8 -4.9 -0.6
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) -5.2 -4.7 -1.8 -5.3 -0.2
carbon source Galactomannan from guar 2.5 mg/mL (C) -5.3 -4.7 -1.7 -5.2 -0.1
carbon source Pectic galactan from potato 2.5 mg/mL (C) -5.3 -4.7 -1.8 -5.3 +0.1
carbon source Dextrin from potato starch 2.5 mg/mL (C) -5.2 -4.7 -1.9 -5.1 +0.1
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) -5.1 -4.9 -1.7 -5.1 -0.1
carbon source Sucrose 10 mM (C) -5.0 -4.5 -1.9 -5.0 -0.4
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -5.3 -5.1 -1.6 -4.9 +0.1
carbon source Xylan from corncob 2.5 mg/ml (C) -4.6 -4.5 -2.1 -4.6 -1.0
carbon source Galactan from Potato 2.5 mg/mL (C) -4.6 -5.3 -1.3 -5.4 -0.1
carbon source D-Mannose 10 mM (C) -4.8 -4.6 -1.7 -4.9 -0.7
carbon source D-Maltose 10 mM (C) -5.3 -4.8 -1.8 -4.8 +0.0
carbon source Xylan from corn core 2.5 mg/mL (C) -4.8 -4.8 -1.8 -5.3 +0.2
carbon source Amylopectin from Potato 2.5 mg/mL (C) -4.7 -4.7 -2.3 -4.6 +0.8
carbon source Pullulan 2.5 mg/mL (C) -4.9 -4.8 -1.8 -4.8 +1.0
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