Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_03540 and BACOVA_03541 are separated by 108 nucleotidesBACOVA_03541 and BACOVA_03542 are separated by 56 nucleotidesBACOVA_03542 and BACOVA_03543 overlap by 1 nucleotidesBACOVA_03543 and BACOVA_03544 are separated by 30 nucleotides BACOVA_03540: BACOVA_03540 - glutamate racemase, at 314,546 to 315,388 _03540 BACOVA_03541: BACOVA_03541 - outer membrane protein, at 315,497 to 316,012 _03541 BACOVA_03542: BACOVA_03542 - outer membrane protein, at 316,069 to 316,608 _03542 BACOVA_03543: BACOVA_03543 - outer membrane protein assembly complex, YaeT protein, at 316,608 to 319,262 _03543 BACOVA_03544: BACOVA_03544 - di-trans,poly-cis-decaprenylcistransferase, at 319,293 to 320,027 _03544
Group Condition BACOVA_03540 BACOVA_03541 BACOVA_03542 BACOVA_03543 BACOVA_03544
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) N.D. N.D. -1.2 N.D. N.D.
carbon source Amylopectin from Potato 2.5 mg/mL (C) N.D. N.D. -0.7 N.D. N.D.
carbon source D-Glucosamine Hydrochloride 10 mM (C) N.D. N.D. -0.7 N.D. N.D.
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) N.D. N.D. -0.6 N.D. N.D.
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) N.D. N.D. -0.6 N.D. N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) N.D. N.D. -0.6 N.D. N.D.
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) N.D. N.D. -0.5 N.D. N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) N.D. N.D. -0.4 N.D. N.D.
carbon source D-Arabinose 10 mM (C) N.D. N.D. -0.4 N.D. N.D.
carbon source Mucin from porcine stomach type II 2.5 mg/ml (C) N.D. N.D. -0.4 N.D. N.D.
carbon source Glucomannan (konjac) 2.5 mg/ml (C) N.D. N.D. -0.4 N.D. N.D.
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C) N.D. N.D. -0.3 N.D. N.D.
carbon source b-Glucan from Oat 2.5 mg/mL (C) N.D. N.D. -0.3 N.D. N.D.
carbon source Mucin from porcine stomach type III 2.5 mg/ml (C) N.D. N.D. -0.3 N.D. N.D.
carbon source complex media GAM 1 x (C) complex media N.D. N.D. -0.3 N.D. N.D.
carbon source Locust bean gum 2.5 mg/ml (C) N.D. N.D. -0.3 N.D. N.D.
carbon source Tara gum 2.5 mg/ml (C) N.D. N.D. -0.3 N.D. N.D.
carbon source D-Maltose 10 mM (C) N.D. N.D. -0.2 N.D. N.D.
carbon source complex media R2A 1 x (C) complex media N.D. N.D. +0.2 N.D. N.D.
carbon source Mucin from porcine stomach type II 2.5 mg/mL (C) N.D. N.D. +0.3 N.D. N.D.
carbon source complex media ABB 1 x (C) complex media N.D. N.D. +0.3 N.D. N.D.
carbon source B-glucan from yeast 2.5 mg/mL (C) N.D. N.D. +0.3 N.D. N.D.
carbon source Pectic galactan from potato 2.5 mg/mL (C) N.D. N.D. +0.3 N.D. N.D.
carbon source L-Rhamnose 10 mM (C) N.D. N.D. +0.3 N.D. N.D.
carbon source D-Galactose 10 mM (C) N.D. N.D. +0.3 N.D. N.D.
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) N.D. N.D. +0.5 N.D. N.D.
carbon source Amylopectin from Potato 2.5 mg/mL (C) N.D. N.D. +0.5 N.D. N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) N.D. N.D. +0.6 N.D. N.D.
carbon source Pectic galactan from potato 2.5 mg/mL (C) N.D. N.D. +0.6 N.D. N.D.
carbon source D-Galactose 10 mM (C) N.D. N.D. +0.7 N.D. N.D.
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