Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_03838 and BACOVA_03839 are separated by 26 nucleotidesBACOVA_03839 and BACOVA_03840 overlap by 11 nucleotidesBACOVA_03840 and BACOVA_03841 are separated by 354 nucleotidesBACOVA_03841 and BACOVA_03842 are separated by 29 nucleotides BACOVA_03838: BACOVA_03838 - hypothetical protein, at 187,667 to 187,963 _03838 BACOVA_03839: BACOVA_03839 - inner membrane protein CreD, at 187,990 to 189,342 _03839 BACOVA_03840: BACOVA_03840 - hypothetical protein, at 189,332 to 189,445 _03840 BACOVA_03841: BACOVA_03841 - acetyltransferase, GNAT family, at 189,800 to 190,243 _03841 BACOVA_03842: BACOVA_03842 - transcriptional regulator, HxlR family, at 190,273 to 190,623 _03842
Group Condition BACOVA_03838 BACOVA_03839 BACOVA_03840 BACOVA_03841 BACOVA_03842
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -3.2 +0.1 N.D. -0.2 -0.1
carbon source Chondroitin sulfate A from bovine trachea 2.5 mg/mL (C) -2.1 +0.2 N.D. +0.1 +0.1
carbon source D-Glucosamine Hydrochloride 10 mM (C) -1.1 -0.0 N.D. -0.5 -0.0
carbon source D-Galactose 10 mM (C) -1.5 -0.0 N.D. -0.1 +0.0
carbon source L-Rhamnose 10 mM (C) -1.8 +0.2 N.D. +0.1 -0.1
carbon source Galactan from Potato 2.5 mg/mL (C) -1.7 +0.2 N.D. -0.1 +0.0
carbon source b-Glucan from Oat 2.5 mg/ml (C) -1.0 +0.3 N.D. -0.4 -0.4
carbon source complex media Brucella 1 x (C) complex media -1.1 +0.1 N.D. -0.3 -0.3
carbon source Inulin from chicory 2.5 mg/mL (C) -2.5 +0.2 N.D. +0.4 +0.5
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -1.1 -0.0 N.D. +0.0 -0.2
carbon source complex media Peptone 2.5 mg/mL (C) complex media -0.9 +0.0 N.D. +0.0 -0.5
carbon source Dextrin from potato starch 2.5 mg/mL (C) -0.8 +0.1 N.D. -0.3 -0.2
carbon source Locust bean gum 2.5 mg/mL (C) -0.9 +0.0 N.D. -0.3 -0.2
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.8 +0.1 N.D. -0.4 -0.1
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) -1.1 +0.2 N.D. -0.1 -0.2
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) -0.8 +0.1 N.D. -0.1 -0.3
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -1.1 +0.1 N.D. +0.1 -0.1
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) -1.4 +0.0 N.D. -0.1 +0.4
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) -1.0 +0.0 N.D. +0.2 -0.2
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.8 +0.3 N.D. -0.1 -0.3
carbon source polygalacturonic 2.5 mg/ml (C) -1.1 +0.2 N.D. +0.2 -0.2
carbon source Xylan from corncob 2.5 mg/mL (C) -1.2 +0.2 N.D. +0.3 -0.2
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -1.0 -0.1 N.D. -0.2 +0.4
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) -0.9 +0.3 N.D. -0.1 -0.0
carbon source B-glucan from yeast 2.5 mg/mL (C) -0.9 +0.5 N.D. -0.3 -0.1
carbon source D-Raffinose 10 mM (C) -0.5 +0.3 N.D. -0.2 -0.3
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -0.6 +0.2 N.D. +0.2 -0.4
carbon source Pullulan 2.5 mg/mL (C) -0.9 +0.4 N.D. -0.1 +0.1
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.5 +0.4 N.D. +0.2 -0.2
carbon source amylopectin from maize 2.5 mg/mL (C) +1.0 +0.3 N.D. -0.0 +0.2
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