Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_04224 and BACOVA_04225 are separated by 161 nucleotidesBACOVA_04225 and BACOVA_04226 overlap by 23 nucleotidesBACOVA_04226 and BACOVA_04227 are separated by 77 nucleotidesBACOVA_04227 and BACOVA_04228 are separated by 19 nucleotides BACOVA_04224: BACOVA_04224 - hypothetical protein, at 104,369 to 104,593 _04224 BACOVA_04225: BACOVA_04225 - hypothetical protein, at 104,755 to 105,387 _04225 BACOVA_04226: BACOVA_04226 - gliding motility-associated protein GldE, at 105,365 to 106,720 _04226 BACOVA_04227: BACOVA_04227 - single-strand binding family protein, at 106,798 to 107,349 _04227 BACOVA_04228: BACOVA_04228 - A/G-specific adenine glycosylase, at 107,369 to 108,418 _04228
Group Condition BACOVA_04224 BACOVA_04225 BACOVA_04226 BACOVA_04227 BACOVA_04228
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.0 N.D. -2.0 N.D. +0.1
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -0.0 N.D. -1.8 N.D. +0.0
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.3 N.D. -1.7 N.D. -0.4
carbon source Pectic galactan from potato 2.5 mg/mL (C) -0.6 N.D. -1.1 N.D. +0.1
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -0.6 N.D. -1.1 N.D. +0.1
carbon source Locust bean gum 2.5 mg/mL (C) -0.7 N.D. -1.1 N.D. +0.3
carbon source Tara gum 2.5 mg/ml (C) -0.4 N.D. -1.4 N.D. +0.4
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.1 N.D. -1.5 N.D. +0.2
carbon source complex media Columbia 1 x (C) complex media -0.5 N.D. -0.8 N.D. -0.0
carbon source pectate 2.5 mg/ml (C) -0.4 N.D. -0.9 N.D. +0.0
carbon source complex media Peptone 2.5 mg/mL (C) complex media -0.4 N.D. -1.0 N.D. +0.1
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -0.3 N.D. -1.0 N.D. +0.1
carbon source complex media Peptone 2.5 mg/mL (C) complex media +0.2 N.D. -1.3 N.D. -0.1
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.6 N.D. -0.9 N.D. +0.3
carbon source Pectin from apple; filtered 1 mg/ml (C) -0.3 N.D. -1.0 N.D. +0.2
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) -0.7 N.D. -0.8 N.D. +0.4
carbon source complex media Brucella 1 x (C) complex media -0.7 N.D. -0.7 N.D. +0.2
carbon source Tara gum 2.5 mg/mL (C) -0.1 N.D. -1.3 N.D. +0.3
carbon source Inulin from chicory 2.5 mg/mL (C) +0.3 N.D. -1.5 N.D. +0.2
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.3 N.D. -1.0 N.D. +0.4
carbon source B-glucan from yeast 2.5 mg/ml (C) +0.1 N.D. -1.2 N.D. +0.2
carbon source complex media marine_broth_2216 1 x (C) complex media -0.4 N.D. -0.8 N.D. +0.3
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) +0.1 N.D. -1.2 N.D. +0.2
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +0.3 N.D. -0.9 N.D. +0.2
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.4 N.D. -0.9 N.D. +0.2
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.8 N.D. -1.1 N.D. +0.0
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) +0.3 N.D. -1.0 N.D. +0.5
carbon source amylopectin from maize 2.5 mg/ml (C) +1.0 N.D. -0.1 N.D. -0.4
carbon source D-Galactose 10 mM (C) -0.1 N.D. +2.4 N.D. +0.4
carbon source D-Galactose 10 mM (C) -0.1 N.D. +3.0 N.D. +0.2
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