Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_04059 and BACOVA_04060 overlap by 4 nucleotidesBACOVA_04060 and BACOVA_04061 are separated by 4 nucleotidesBACOVA_04061 and BACOVA_04062 are separated by 94 nucleotidesBACOVA_04062 and BACOVA_04063 are separated by 152 nucleotides BACOVA_04059: BACOVA_04059 - hypothetical protein, at 392,101 to 392,559 _04059 BACOVA_04060: BACOVA_04060 - acetyltransferase, GNAT family, at 392,556 to 393,092 _04060 BACOVA_04061: BACOVA_04061 - putative ACR, COG1678, at 393,097 to 393,687 _04061 BACOVA_04062: BACOVA_04062 - aminotransferase, class I/II, at 393,782 to 395,098 _04062 BACOVA_04063: BACOVA_04063 - tRNA-Asp, at 395,251 to 395,324 _04063
Group Condition BACOVA_04059 BACOVA_04060 BACOVA_04061 BACOVA_04062 BACOVA_04063
carbon source complex media Peptone 2.5 mg/mL (C) complex media -0.7 -3.4 -1.4 -0.3 N.D.
carbon source Galactan from Potato 2.5 mg/mL (C) -0.3 -3.9 -0.3 -0.4 N.D.
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) -0.6 -3.4 -0.2 -0.3 N.D.
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.5 -3.5 -0.1 -0.1 N.D.
carbon source Tara gum 2.5 mg/mL (C) -0.5 -2.8 -0.4 -0.4 N.D.
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) -0.7 -2.9 -0.4 -0.0 N.D.
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) -0.5 -3.1 -0.4 -0.1 N.D.
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.7 -2.5 -0.5 -0.3 N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) +0.3 -3.5 +0.2 -0.7 N.D.
carbon source D-Glucose 10 mM (C) -0.2 -3.2 +0.1 -0.2 N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.5 -2.6 -0.0 -0.4 N.D.
carbon source Glycogen from bovine liver 2.5 mg/mL (C) -0.6 -2.2 -0.5 -0.1 N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.6 -2.2 -0.1 -0.5 N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -1.8 -0.8 +0.0 -0.8 N.D.
carbon source D-Galactose 10 mM (C) -0.1 -2.8 -0.2 -0.2 N.D.
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.2 -2.5 -0.3 -0.1 N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) +0.3 -2.5 -0.7 -0.2 N.D.
carbon source B-glucan from yeast 2.5 mg/mL (C) -0.6 -2.1 +0.1 -0.4 N.D.
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -0.4 -2.1 -0.2 -0.2 N.D.
carbon source Tara gum 2.5 mg/ml (C) -0.0 -2.5 -0.5 +0.0 N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -1.0 -2.0 +0.0 -0.1 N.D.
carbon source D-Glucose 10 mM (C) -0.3 -2.2 -0.5 +0.1 N.D.
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) -0.4 -2.1 -0.1 -0.3 N.D.
carbon source Locust bean gum 2.5 mg/mL (C) -0.6 -1.5 -0.4 -0.4 N.D.
carbon source complex media Peptone 2.5 mg/mL (C) complex media -0.0 -2.2 -0.6 +0.0 N.D.
carbon source amylopectin from maize 2.5 mg/mL (C) -0.7 -1.9 +0.9 -0.7 N.D.
carbon source b-Glucan from Oat 2.5 mg/ml (C) +0.5 -2.6 +0.1 +0.1 N.D.
carbon source D-Glucosamine Hydrochloride 10 mM (C) +1.2 +1.0 +0.5 -0.4 N.D.
carbon source D-Arabinose 10 mM (C) +0.1 +5.0 +0.4 -0.2 N.D.
carbon source D-Arabinose 10 mM (C) +1.5 +5.1 +0.7 -0.7 N.D.
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