Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_03545 and BACOVA_03546 are separated by 142 nucleotidesBACOVA_03546 and BACOVA_03547 are separated by 36 nucleotidesBACOVA_03547 and BACOVA_03548 overlap by 4 nucleotidesBACOVA_03548 and BACOVA_03549 are separated by 78 nucleotides BACOVA_03545: BACOVA_03545 - hypothetical protein, at 320,055 to 321,560 _03545 BACOVA_03546: BACOVA_03546 - riboflavin biosynthesis protein RibD, at 321,703 to 322,758 _03546 BACOVA_03547: BACOVA_03547 - protein-(glutamine-N5) methyltransferase, release factor-specific, at 322,795 to 323,631 _03547 BACOVA_03548: BACOVA_03548 - regulatory protein RecX, at 323,628 to 324,110 _03548 BACOVA_03549: BACOVA_03549 - orotate phosphoribosyltransferase, at 324,189 to 324,827 _03549
Group Condition BACOVA_03545 BACOVA_03546 BACOVA_03547 BACOVA_03548 BACOVA_03549
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -0.4 N.D. -0.1 -3.4 N.D.
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) -0.2 N.D. +0.4 -3.4 N.D.
carbon source Pullulan 2.5 mg/mL (C) -1.3 N.D. +0.0 -1.6 N.D.
carbon source Laminarin from Laminaria digitata 2.5 mg/mL (C) -0.7 N.D. +0.4 -2.4 N.D.
carbon source B-glucan from yeast 2.5 mg/mL (C) -0.7 N.D. -0.2 -1.5 N.D.
carbon source B-glucan from yeast 2.5 mg/ml (C) -0.8 N.D. -0.6 -0.8 N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -0.5 N.D. +0.1 -1.8 N.D.
carbon source complex media RCM 1 x (C) complex media -0.2 N.D. -0.4 -1.6 N.D.
carbon source Locust bean gum 2.5 mg/ml (C) -0.3 N.D. +0.2 -2.1 N.D.
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.6 N.D. +0.5 -2.0 N.D.
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) -0.5 N.D. -0.6 -0.8 N.D.
carbon source complex media Peptone 2.5 mg/mL (C) complex media -0.6 N.D. +0.6 -1.7 N.D.
carbon source amylopectin from maize 2.5 mg/mL (C) +0.1 N.D. -0.3 -1.5 N.D.
carbon source b-glucan from Barley 2.5 mg/ml (C) +0.2 N.D. +0.1 -1.9 N.D.
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.7 N.D. +0.5 -1.3 N.D.
carbon source amylopectin from maize 2.5 mg/ml (C) +0.3 N.D. +0.0 -1.6 N.D.
carbon source a-Cyclodextrin 2.5 mg/ml (C) +0.7 N.D. -0.3 -1.0 N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -0.7 N.D. +1.0 -0.9 N.D.
carbon source Tara gum 2.5 mg/ml (C) -0.3 N.D. +0.7 -1.0 N.D.
carbon source Chondroitin sulfate A from bovine trachea 2.5 mg/ml (C) -0.2 N.D. +0.9 -0.8 N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -0.5 N.D. +1.0 -0.4 N.D.
carbon source Polygalacturonic 2.5 mg/mL (C) +0.5 N.D. +0.8 -0.6 N.D.
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -0.7 N.D. +1.3 +0.6 N.D.
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.2 N.D. +1.4 +0.3 N.D.
carbon source D-Glucosamine Hydrochloride 10 mM (C) +1.4 N.D. +0.4 -0.1 N.D.
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.4 N.D. +1.5 +0.8 N.D.
carbon source complex media GAM 1 x (C) complex media -0.2 N.D. +1.1 +1.0 N.D.
carbon source D-Glucosamine Hydrochloride 10 mM (C) +0.9 N.D. +0.6 +0.8 N.D.
carbon source D-Arabinose 10 mM (C) +5.0 N.D. -0.4 +0.3 N.D.
carbon source D-Arabinose 10 mM (C) +4.7 N.D. -0.7 +1.1 N.D.
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