Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_03422 and BACOVA_03423 overlap by 4 nucleotidesBACOVA_03423 and BACOVA_03424 are separated by 19 nucleotidesBACOVA_03424 and BACOVA_03425 are separated by 147 nucleotidesBACOVA_03425 and BACOVA_03426 are separated by 120 nucleotides BACOVA_03422: BACOVA_03422 - glycosyl hydrolase, family 31, at 135,085 to 137,529 _03422 BACOVA_03423: BACOVA_03423 - hypothetical protein, at 137,526 to 139,526 _03423 BACOVA_03424: BACOVA_03424 - glycosyl hydrolase, family 43, at 139,546 to 140,877 _03424 BACOVA_03425: BACOVA_03425 - glycosyl hydrolase, family 43, at 141,025 to 142,827 _03425 BACOVA_03426: BACOVA_03426 - TonB-linked outer membrane protein, SusC/RagA family, at 142,948 to 146,100 _03426
Group Condition BACOVA_03422 BACOVA_03423 BACOVA_03424 BACOVA_03425 BACOVA_03426
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.0 +0.1 -0.4 -3.7 -1.1
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) -0.2 +0.0 -0.4 -3.0 -1.4
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.0 +0.2 -0.2 -3.1 -1.1
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -0.0 +0.2 -0.1 -2.8 -1.1
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) +0.4 +0.5 +0.1 -2.9 -0.9
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) +0.4 +0.6 +0.2 -2.8 -0.7
carbon source Pullulan 2.5 mg/mL (C) -0.2 -0.4 -0.4 +0.1 -0.0
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.1 -0.1 -0.4 +0.1 -0.3
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) +0.6 +1.0 +0.4 -1.9 -0.5
carbon source a-Cyclodextrin 2.5 mg/ml (C) -0.1 -0.3 +0.2 -0.2 +0.2
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) +0.7 +0.9 +0.4 -1.5 -0.4
carbon source D-Galactose 10 mM (C) +0.2 +0.2 +0.3 +0.3 +0.1
carbon source L-Rhamnose 10 mM (C) +0.3 +0.4 +0.2 +0.1 +0.1
carbon source D-Xylose 10 mM (C) +0.3 +0.4 +0.3 +0.2 +0.1
carbon source Galactan from Potato 2.5 mg/mL (C) +0.2 +0.3 +0.3 +0.2 +0.1
carbon source Tara gum 2.5 mg/ml (C) +0.2 +0.3 +0.4 +0.2 +0.1
carbon source D-Xylose 10 mM (C) +0.3 +0.3 +0.4 +0.2 +0.0
carbon source NAG 10 mM (C) +0.4 +0.4 +0.3 +0.0 +0.1
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) +0.5 +0.5 +0.4 +0.4 -0.1
carbon source Glucomannan (konjac) 2.5 mg/mL (C) +0.4 +0.5 +0.5 +0.3 +0.0
carbon source Glucomannan (konjac) 2.5 mg/ml (C) +0.3 +0.5 +0.5 +0.2 +0.1
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) +0.5 +0.7 +0.6 +0.3 -0.1
carbon source Pectic galactan from potato 2.5 mg/mL (C) +0.5 +0.6 +0.5 +0.5 +0.0
carbon source Pectic galactan from potato 2.5 mg/mL (C) +0.5 +0.7 +0.7 +0.4 -0.0
carbon source D-Arabinose 10 mM (C) +1.0 +1.4 +0.9 -0.0 +0.2
carbon source Xylan from Beechwood 2.5 mg/mL (C) +1.0 +1.1 +1.0 +1.1 +0.0
carbon source D-Arabinose 10 mM (C) +1.1 +1.2 +1.4 +0.3 +0.2
carbon source Xylan from Beechwood 2.5 mg/mL (C) +1.0 +1.1 +1.0 +1.1 -0.1
carbon source b-Glucan from Oat 2.5 mg/mL (C) +1.1 +1.1 +1.0 +1.1 -0.0
carbon source b-Glucan from Oat 2.5 mg/ml (C) +1.0 +1.3 +1.1 +1.1 +0.1
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