Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_03664 and BACOVA_03665 are separated by 15 nucleotidesBACOVA_03665 and BACOVA_03666 are separated by 1 nucleotidesBACOVA_03666 and BACOVA_03667 are separated by 187 nucleotidesBACOVA_03667 and BACOVA_03668 are separated by 665 nucleotides BACOVA_03664: BACOVA_03664 - PSP1 C-terminal domain protein, at 501,363 to 502,895 _03664 BACOVA_03665: BACOVA_03665 - putative DNA polymerase III, delta, at 502,911 to 504,035 _03665 BACOVA_03666: BACOVA_03666 - methylenetetrahydrofolate reductase (NAD(P)H), at 504,037 to 504,990 _03666 BACOVA_03667: BACOVA_03667 - ferritin-like protein, at 505,178 to 505,690 _03667 BACOVA_03668: BACOVA_03668 - hypothetical protein, at 506,356 to 506,538 _03668
Group Condition BACOVA_03664 BACOVA_03665 BACOVA_03666 BACOVA_03667 BACOVA_03668
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -3.2 N.D. +1.5 +0.6 -0.1
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.8 N.D. -0.8 +0.1 -0.8
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) -0.6 N.D. +1.3 -0.2 -0.2
carbon source Galactan from Potato 2.5 mg/mL (C) -0.5 N.D. +1.2 +0.2 -0.4
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -2.3 N.D. +2.2 +0.2 +0.5
carbon source Amylopectin from Potato 2.5 mg/mL (C) +1.1 N.D. -0.2 +0.5 +0.2
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) +0.8 N.D. +0.9 +0.1 -0.2
carbon source D-Arabinose 10 mM (C) +0.2 N.D. +1.3 +0.5 -0.1
carbon source Pectic galactan from potato 2.5 mg/mL (C) +0.7 N.D. +1.2 +0.3 -0.2
carbon source Beta-Lactose 10 mM (C) +0.3 N.D. +1.5 +0.1 +0.2
carbon source Xylan from Beechwood 2.5 mg/mL (C) +0.1 N.D. +2.4 +0.3 -0.5
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.1 N.D. +2.2 +0.2 +0.1
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.2 N.D. +2.3 +0.1 -0.2
carbon source Xylan from Beechwood 2.5 mg/mL (C) +0.4 N.D. +2.2 +0.2 -0.3
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) +1.0 N.D. +1.2 +0.4 +0.1
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.4 N.D. +1.9 +0.4 +0.1
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.7 N.D. +1.8 +0.6 -0.1
carbon source D-Galactose 10 mM (C) +0.2 N.D. +2.5 +0.4 +0.1
carbon source Pullulan 2.5 mg/mL (C) +0.2 N.D. +2.3 +0.6 +0.1
carbon source D-Arabinose 10 mM (C) +1.9 N.D. +0.9 +0.3 +0.3
carbon source b-glucan from Barley 2.5 mg/ml (C) +0.6 N.D. +2.6 +0.2 +0.1
carbon source b-Glucan from Oat 2.5 mg/mL (C) +0.3 N.D. +2.8 +0.4 +0.2
carbon source b-Glucan from Oat 2.5 mg/ml (C) +0.7 N.D. +2.8 +0.3 -0.0
carbon source D-Galactose 10 mM (C) +0.2 N.D. +2.8 +0.3 +0.6
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) +0.7 N.D. +3.3 +0.1 -0.2
carbon source amylopectin from maize 2.5 mg/mL (C) +1.7 N.D. +1.7 +1.0 -0.5
carbon source a-Cyclodextrin 2.5 mg/ml (C) +1.5 N.D. +2.3 +0.7 -0.0
carbon source a-Cyclodextrin 2.5 mg/mL (C) +1.3 N.D. +2.4 +0.8 -0.0
carbon source amylopectin from maize 2.5 mg/ml (C) +1.6 N.D. +1.9 +1.3 -0.1
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +0.7 N.D. +3.2 +0.5 +0.4
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