Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_03675 and BACOVA_03676 are separated by 14 nucleotidesBACOVA_03676 and BACOVA_03677 are separated by 3 nucleotidesBACOVA_03677 and BACOVA_03678 are separated by 9 nucleotidesBACOVA_03678 and BACOVA_03679 are separated by 4 nucleotides BACOVA_03675: BACOVA_03675 - glycosyltransferase, group 2 family protein, at 1,743 to 2,717 _03675 BACOVA_03676: BACOVA_03676 - hypothetical protein, at 2,732 to 3,841 _03676 BACOVA_03677: BACOVA_03677 - bacterial transferase hexapeptide repeat protein, at 3,845 to 4,369 _03677 BACOVA_03678: BACOVA_03678 - polysaccharide biosynthesis protein, at 4,379 to 5,833 _03678 BACOVA_03679: BACOVA_03679 - branched-chain-amino-acid transaminase, at 5,838 to 6,767 _03679
Group Condition BACOVA_03675 BACOVA_03676 BACOVA_03677 BACOVA_03678 BACOVA_03679
carbon source polygalacturonic 2.5 mg/mL (C) +0.7 +0.2 -0.4 +0.4 +0.3
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) +1.4 +0.1 -0.5 +0.4 +0.0
carbon source Galactan from Potato 2.5 mg/mL (C) +0.8 +0.4 -0.3 +0.3 +0.3
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +1.1 +0.1 -0.2 +0.3 +0.4
carbon source Glucomannan (konjac) 2.5 mg/ml (C) +0.5 +0.4 -0.0 +0.4 +0.5
carbon source Glucomannan (konjac) 2.5 mg/mL (C) +0.8 +0.5 -0.2 +0.4 +0.4
carbon source Glycogen from bovine liver 2.5 mg/mL (C) +0.3 +0.6 +0.0 +0.5 +0.4
carbon source NAG 10 mM (C) +0.5 +0.2 +0.4 +0.5 +0.4
carbon source D-Arabinose 10 mM (C) +0.6 +0.3 -0.0 +0.7 +0.4
carbon source complex media GAM 1 x (C) complex media +0.6 +0.5 +0.1 +0.4 +0.4
carbon source Xylan from Beechwood 2.5 mg/mL (C) +1.0 +0.4 -0.1 +0.4 +0.3
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +1.1 +0.3 -0.3 +0.5 +0.4
carbon source Xylan from Beechwood 2.5 mg/mL (C) +1.0 +0.4 -0.3 +0.6 +0.4
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) +0.8 +0.5 +0.1 +0.5 +0.3
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.9 +0.6 +0.1 +0.3 +0.3
carbon source B-glucan from yeast 2.5 mg/mL (C) +1.0 +0.7 +0.0 +0.5 -0.0
carbon source NAG 10 mM (C) +0.6 +0.1 +0.4 +0.6 +0.5
carbon source b-glucan from Barley 2.5 mg/ml (C) +0.8 +0.5 -0.2 +0.6 +0.5
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +1.0 +0.5 +0.1 +0.4 +0.5
carbon source D-Galactose 10 mM (C) +1.4 +0.4 -0.2 +0.5 +0.3
carbon source D-Arabinose 10 mM (C) +0.6 +0.8 -0.2 +0.7 +0.5
carbon source b-Glucan from Oat 2.5 mg/ml (C) +1.2 +0.4 -0.0 +0.7 +0.6
carbon source amylopectin from maize 2.5 mg/ml (C) +1.7 +0.1 -0.5 +0.7 +1.0
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +1.2 +0.7 +0.2 +0.5 +0.4
carbon source a-Cyclodextrin 2.5 mg/ml (C) +1.3 +0.6 -0.1 +0.5 +0.9
carbon source D-Galactose 10 mM (C) +1.1 +0.7 +0.4 +0.5 +0.4
carbon source a-Cyclodextrin 2.5 mg/mL (C) +1.6 +0.3 -0.4 +0.6 +1.1
carbon source b-Glucan from Oat 2.5 mg/mL (C) +1.3 +0.8 -0.0 +0.8 +0.8
carbon source B-glucan from yeast 2.5 mg/ml (C) +1.4 +0.7 +0.3 +0.8 +0.6
carbon source amylopectin from maize 2.5 mg/mL (C) +2.2 +0.4 -0.5 +0.8 +1.1
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