Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_03845 and BACOVA_03846 are separated by 327 nucleotidesBACOVA_03846 and BACOVA_03847 are separated by 47 nucleotidesBACOVA_03847 and BACOVA_03848 are separated by 106 nucleotidesBACOVA_03848 and BACOVA_03849 are separated by 177 nucleotides BACOVA_03845: BACOVA_03845 - ATPase/histidine kinase/DNA gyrase B/HSP90 domain protein, at 191,817 to 193,421 _03845 BACOVA_03846: BACOVA_03846 - ATPase/histidine kinase/DNA gyrase B/HSP90 domain protein, at 193,749 to 196,727 _03846 BACOVA_03847: BACOVA_03847 - Na+/H+ antiporter family protein, at 196,775 to 198,076 _03847 BACOVA_03848: BACOVA_03848 - ribosomal protein S16, at 198,183 to 198,737 _03848 BACOVA_03849: BACOVA_03849 - transcriptional regulator, GntR family, at 198,915 to 199,910 _03849
Group Condition BACOVA_03845 BACOVA_03846 BACOVA_03847 BACOVA_03848 BACOVA_03849
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.3 -2.2 -4.8 N.D. -0.6
carbon source D-Galactose 10 mM (C) -0.3 -2.2 -5.1 N.D. -0.1
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) -0.1 -2.2 -4.9 N.D. -0.5
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.1 -2.0 -5.5 N.D. -0.1
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.2 -2.4 -4.7 N.D. -0.4
carbon source Xylan from corn core 2.5 mg/mL (C) -0.0 -1.6 -5.9 N.D. -0.1
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.3 -1.8 -5.2 N.D. -0.2
carbon source D-Galactose 10 mM (C) -0.2 -2.3 -4.6 N.D. -0.3
carbon source D-Xylose 10 mM (C) -0.2 -1.9 -5.3 N.D. -0.1
carbon source b-Glucan from Oat 2.5 mg/ml (C) -0.2 -2.2 -4.7 N.D. -0.3
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.2 -1.8 -5.1 N.D. -0.2
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) -0.3 -1.6 -5.3 N.D. -0.1
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.4 -1.8 -4.9 N.D. -0.1
carbon source b-glucan from Barley 2.5 mg/ml (C) -0.2 -2.0 -4.7 N.D. -0.2
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -0.5 -2.2 -4.7 N.D. +0.3
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.1 -2.0 -4.8 N.D. -0.1
carbon source Xylan from corncob 2.5 mg/ml (C) -0.2 -1.8 -4.8 N.D. -0.1
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -0.1 -2.1 -4.6 N.D. -0.2
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.2 -2.0 -4.1 N.D. -0.4
carbon source D-Glucose 10 mM (C) -0.1 -1.3 -5.1 N.D. -0.1
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.2 -1.7 -4.6 N.D. -0.1
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) -0.0 -1.8 -4.7 N.D. -0.1
carbon source Pullulan 2.5 mg/mL (C) -0.3 -2.1 -4.1 N.D. -0.1
carbon source amylopectin from maize 2.5 mg/mL (C) +0.1 -1.9 -4.5 N.D. -0.3
carbon source D-Xylose 10 mM (C) -0.0 -1.9 -4.5 N.D. -0.1
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -0.1 -1.7 -4.6 N.D. -0.1
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.1 -1.8 -4.3 N.D. -0.3
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) -0.2 -1.4 -4.8 N.D. -0.0
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) -0.1 -1.7 -4.5 N.D. -0.0
carbon source Tara gum 2.5 mg/ml (C) -0.3 -1.8 -4.2 N.D. +0.0
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