Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_03510 and BACOVA_03511 are separated by 210 nucleotidesBACOVA_03511 and BACOVA_03512 are separated by 161 nucleotidesBACOVA_03512 and BACOVA_03513 are separated by 72 nucleotidesBACOVA_03513 and BACOVA_03514 are separated by 165 nucleotides BACOVA_03510: BACOVA_03510 - hypothetical protein, at 276,435 to 278,474 _03510 BACOVA_03511: BACOVA_03511 - glycosyl hydrolase family 2, sugar binding domain protein, at 278,685 to 281,279 _03511 BACOVA_03512: BACOVA_03512 - putative FeS assembly SUF system protein, at 281,441 to 281,752 _03512 BACOVA_03513: BACOVA_03513 - Ser/Thr phosphatase family protein, at 281,825 to 282,589 _03513 BACOVA_03514: BACOVA_03514 - alpha amylase, catalytic domain protein, at 282,755 to 285,031 _03514
Group Condition BACOVA_03510 BACOVA_03511 BACOVA_03512 BACOVA_03513 BACOVA_03514
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.0 -0.1 N.D. N.D. -4.5
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.0 -0.2 N.D. N.D. -3.7
carbon source amylopectin from maize 2.5 mg/mL (C) +0.3 -0.2 N.D. N.D. -3.9
carbon source amylopectin from maize 2.5 mg/ml (C) +0.7 -0.1 N.D. N.D. -3.4
carbon source Glycogen from bovine liver 2.5 mg/mL (C) +0.0 -0.1 N.D. N.D. -1.3
carbon source Glycogen from bovine liver 2.5 mg/mL (C) +0.0 -0.1 N.D. N.D. -1.2
carbon source Mucin from porcine stomach type II 2.5 mg/ml (C) -0.0 -0.1 N.D. N.D. -1.0
carbon source Mucin from porcine stomach type II 2.5 mg/mL (C) -0.1 -0.1 N.D. N.D. -0.9
carbon source B-glucan from yeast 2.5 mg/mL (C) -0.0 -0.0 N.D. N.D. -0.7
carbon source polygalacturonic 2.5 mg/mL (C) -0.1 -0.3 N.D. N.D. -0.2
carbon source B-glucan from yeast 2.5 mg/ml (C) +0.0 -0.0 N.D. N.D. -0.6
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.1 -0.1 N.D. N.D. -0.3
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.2 -0.1 N.D. N.D. -0.7
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.0 -0.3 N.D. N.D. -0.2
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.0 -0.1 N.D. N.D. -0.5
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -0.1 -0.1 N.D. N.D. -0.3
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) -0.2 +0.0 N.D. N.D. -0.2
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) -0.1 -0.1 N.D. N.D. -0.2
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -0.0 +0.0 N.D. N.D. -0.4
carbon source b-glucan from Barley 2.5 mg/ml (C) +0.2 +0.0 N.D. N.D. -0.6
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) -0.3 -0.1 N.D. N.D. +0.0
carbon source Pullulan 2.5 mg/mL (C) +0.4 -0.3 N.D. N.D. -0.4
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.2 -0.1 N.D. N.D. -0.4
carbon source b-Glucan from Oat 2.5 mg/ml (C) +0.1 -0.0 N.D. N.D. -0.4
carbon source Mucin from porcine stomach type III 2.5 mg/ml (C) +0.1 -0.1 N.D. N.D. -0.3
carbon source a-Cyclodextrin 2.5 mg/ml (C) +0.3 +0.1 N.D. N.D. -0.6
carbon source Glucomannan (konjac) 2.5 mg/mL (C) +0.0 +0.1 N.D. N.D. -0.3
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) +0.2 -0.1 N.D. N.D. -0.2
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.4 -0.5 N.D. N.D. -0.0
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.1 -0.2 N.D. N.D. +0.3
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