Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_04228 and BACOVA_04229 are separated by 114 nucleotidesBACOVA_04229 and BACOVA_04230 overlap by 8 nucleotidesBACOVA_04230 and BACOVA_04231 are separated by 283 nucleotidesBACOVA_04231 and BACOVA_04232 are separated by 43 nucleotides BACOVA_04228: BACOVA_04228 - A/G-specific adenine glycosylase, at 107,369 to 108,418 _04228 BACOVA_04229: BACOVA_04229 - hypothetical protein, at 108,533 to 108,637 _04229 BACOVA_04230: BACOVA_04230 - DNA-binding protein HU, at 108,630 to 108,905 _04230 BACOVA_04231: BACOVA_04231 - S1 RNA binding domain protein, at 109,189 to 110,763 _04231 BACOVA_04232: BACOVA_04232 - hypothetical protein, at 110,807 to 112,363 _04232
Group Condition BACOVA_04228 BACOVA_04229 BACOVA_04230 BACOVA_04231 BACOVA_04232
carbon source amylopectin from maize 2.5 mg/ml (C) -0.4 N.D. N.D. N.D. -0.2
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.3 N.D. N.D. N.D. -0.2
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -0.4 N.D. N.D. N.D. +0.2
carbon source Pullulan 2.5 mg/mL (C) -0.4 N.D. N.D. N.D. +0.2
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +0.2 N.D. N.D. N.D. -0.2
carbon source complex media GAM 1 x (C) complex media +0.3 N.D. N.D. N.D. -0.2
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) +0.2 N.D. N.D. N.D. -0.2
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) +0.2 N.D. N.D. N.D. -0.1
carbon source D-Glucose 10 mM (C) +0.3 N.D. N.D. N.D. -0.1
carbon source Glycogen from bovine liver 2.5 mg/mL (C) +0.3 N.D. N.D. N.D. -0.1
carbon source Pectic galactan from potato 2.5 mg/mL (C) +0.3 N.D. N.D. N.D. -0.2
carbon source Tara gum 2.5 mg/mL (C) +0.3 N.D. N.D. N.D. -0.1
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.4 N.D. N.D. N.D. -0.2
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) +0.3 N.D. N.D. N.D. -0.1
carbon source Tara gum 2.5 mg/ml (C) +0.4 N.D. N.D. N.D. -0.1
carbon source Galactan from Potato 2.5 mg/mL (C) +0.3 N.D. N.D. N.D. -0.1
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) +0.3 N.D. N.D. N.D. -0.0
carbon source D-Galactose 10 mM (C) +0.4 N.D. N.D. N.D. -0.2
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) +0.3 N.D. N.D. N.D. -0.0
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) +0.4 N.D. N.D. N.D. -0.1
carbon source complex media R2A 1 x (C) complex media +0.4 N.D. N.D. N.D. -0.1
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.3 N.D. N.D. N.D. +0.0
carbon source Laminarin from Laminaria digitata 2.5 mg/mL (C) +0.3 N.D. N.D. N.D. +0.1
carbon source D-Xylose 10 mM (C) +0.4 N.D. N.D. N.D. +0.0
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) +0.4 N.D. N.D. N.D. +0.1
carbon source D-Maltose 10 mM (C) +0.4 N.D. N.D. N.D. +0.1
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) +0.4 N.D. N.D. N.D. +0.1
carbon source Polygalacturonic 2.5 mg/mL (C) +0.4 N.D. N.D. N.D. +0.1
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) +0.5 N.D. N.D. N.D. +0.1
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) +0.5 N.D. N.D. N.D. +0.2
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