Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_04205 and BACOVA_04206 are separated by 130 nucleotidesBACOVA_04206 and BACOVA_04207 are separated by 82 nucleotidesBACOVA_04207 and BACOVA_04208 are separated by 180 nucleotidesBACOVA_04208 and BACOVA_04209 overlap by 19 nucleotides BACOVA_04205: BACOVA_04205 - ATP-grasp domain protein, at 81,864 to 83,330 _04205 BACOVA_04206: BACOVA_04206 - efflux ABC transporter, permease protein, at 83,461 to 84,705 _04206 BACOVA_04207: BACOVA_04207 - aminotransferase, class I/II, at 84,788 to 85,987 _04207 BACOVA_04208: BACOVA_04208 - hypothetical protein, at 86,168 to 87,403 _04208 BACOVA_04209: BACOVA_04209 - hypothetical protein, at 87,385 to 87,645 _04209
Group Condition BACOVA_04205 BACOVA_04206 BACOVA_04207 BACOVA_04208 BACOVA_04209
carbon source Tara gum 2.5 mg/mL (C) +0.1 N.D. -5.3 -0.1 +0.0
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) +0.2 N.D. -5.4 +0.0 +0.1
carbon source D-Galactose 10 mM (C) +0.0 N.D. -5.0 -0.1 -0.0
carbon source Xylan from corn core 2.5 mg/mL (C) -0.1 N.D. -5.3 +0.1 +0.2
carbon source Inulin from chicory 2.5 mg/mL (C) +0.1 N.D. -5.3 +0.1 -0.1
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.2 N.D. -5.0 -0.1 -0.1
carbon source Glucomannan (konjac) 2.5 mg/mL (C) +0.1 N.D. -5.0 -0.2 +0.1
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +0.3 N.D. -4.9 -0.2 -0.2
carbon source D-Xylose 10 mM (C) -0.1 N.D. -4.9 -0.1 +0.2
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.0 N.D. -3.9 -0.4 -0.6
carbon source D-Glucose 10 mM (C) -0.1 N.D. -5.0 +0.1 +0.2
carbon source D-Xylose 10 mM (C) +0.2 N.D. -5.0 -0.0 +0.1
carbon source Inulin from chicory 2.5 mg/mL (C) +0.2 N.D. -4.9 +0.1 -0.1
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.1 N.D. -4.7 -0.3 +0.2
carbon source D-Mannose 10 mM (C) +0.0 N.D. -4.9 -0.0 +0.2
carbon source D-Galactose 10 mM (C) +0.0 N.D. -4.8 +0.2 -0.1
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) +0.0 N.D. -4.8 +0.0 +0.2
carbon source Xylan from corn core 2.5 mg/mL (C) +0.1 N.D. -4.9 +0.1 +0.2
carbon source Glucomannan (konjac) 2.5 mg/ml (C) +0.1 N.D. -4.7 +0.1 -0.1
carbon source Locust bean gum 2.5 mg/ml (C) -0.1 N.D. -4.9 +0.0 +0.4
carbon source D-Raffinose 10 mM (C) +0.2 N.D. -4.9 +0.2 +0.0
carbon source Xylan from corncob 2.5 mg/mL (C) +0.1 N.D. -4.7 -0.0 +0.2
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.4 N.D. -5.0 -0.1 +0.3
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.3 N.D. -4.8 -0.1 +0.3
carbon source Xylan from Beechwood 2.5 mg/mL (C) +0.1 N.D. -4.6 -0.1 +0.3
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) +0.3 N.D. -4.4 -0.1 +0.1
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.3 N.D. -4.3 -0.1 +0.2
carbon source b-Glucan from Oat 2.5 mg/mL (C) +0.2 N.D. -4.4 -0.1 +0.4
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) +0.4 N.D. -4.3 -0.0 +0.3
carbon source Xylan from corncob 2.5 mg/ml (C) +0.2 N.D. -4.4 +0.2 +0.4
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