Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_04340 and BACOVA_04341 overlap by 4 nucleotidesBACOVA_04341 and BACOVA_04342 are separated by 39 nucleotidesBACOVA_04342 and BACOVA_04343 are separated by 104 nucleotidesBACOVA_04343 and BACOVA_04344 are separated by 156 nucleotides BACOVA_04340: BACOVA_04340 - ATPase/histidine kinase/DNA gyrase B/HSP90 domain protein, at 227,119 to 228,969 _04340 BACOVA_04341: BACOVA_04341 - histidine kinase A domain protein, at 228,966 to 230,921 _04341 BACOVA_04342: BACOVA_04342 - MATE efflux family protein, at 230,961 to 232,283 _04342 BACOVA_04343: BACOVA_04343 - signal recognition particle protein, at 232,388 to 233,710 _04343 BACOVA_04344: BACOVA_04344 - tetrahydrofolate dehydrogenase/cyclohydrolase, NAD(P)-binding domain protein, at 233,867 to 234,748 _04344
Group Condition BACOVA_04340 BACOVA_04341 BACOVA_04342 BACOVA_04343 BACOVA_04344
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -0.4 -0.0 -0.1 N.D. -4.1
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) -0.4 -0.2 -0.2 N.D. -3.6
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) -0.1 -0.0 -0.0 N.D. -4.2
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -0.2 -0.0 +0.0 N.D. -4.2
carbon source Dextrin from potato starch 2.5 mg/mL (C) -0.1 -0.1 -0.1 N.D. -4.0
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.3 +0.0 +0.0 N.D. -4.1
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) -0.1 -0.0 -0.1 N.D. -4.1
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) +0.0 +0.0 -0.1 N.D. -4.3
carbon source Xylan from corn core 2.5 mg/mL (C) -0.2 -0.1 +0.1 N.D. -4.2
carbon source Beta-Lactose 10 mM (C) -0.0 -0.0 -0.3 N.D. -3.9
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.2 -0.0 +0.1 N.D. -4.1
carbon source Polygalacturonic 2.5 mg/mL (C) -0.1 +0.0 +0.0 N.D. -4.2
carbon source Xylan from corn core 2.5 mg/mL (C) -0.2 +0.1 -0.0 N.D. -4.1
carbon source D-Raffinose 10 mM (C) -0.3 -0.1 -0.1 N.D. -3.7
carbon source D-Glucose 10 mM (C) -0.1 +0.0 -0.2 N.D. -3.9
carbon source pectate 2.5 mg/mL (C) -0.2 +0.1 -0.1 N.D. -4.0
carbon source Galactan from Potato 2.5 mg/mL (C) -0.0 -0.1 -0.2 N.D. -3.9
carbon source D-Mannose 10 mM (C) -0.0 -0.1 -0.1 N.D. -4.0
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) +0.0 -0.1 +0.0 N.D. -4.2
carbon source Galactan from Potato 2.5 mg/mL (C) -0.3 +0.0 -0.0 N.D. -3.8
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -0.1 +0.0 -0.1 N.D. -4.0
carbon source D-Maltose 10 mM (C) -0.3 +0.0 -0.1 N.D. -3.6
carbon source Pectic galactan from potato 2.5 mg/mL (C) +0.1 +0.1 -0.1 N.D. -4.0
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) +0.1 +0.1 -0.1 N.D. -4.1
carbon source Pectic galactan from potato 2.5 mg/mL (C) -0.0 +0.2 -0.1 N.D. -4.0
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C) +0.1 +0.1 -0.0 N.D. -4.1
carbon source Polygalacturonic 2.5 mg/mL (C) -0.0 +0.1 -0.0 N.D. -4.0
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +0.2 -0.0 -0.1 N.D. -3.8
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C) -0.1 +0.1 +0.1 N.D. -3.8
carbon source polygalacturonic 2.5 mg/mL (C) +0.1 +0.2 +0.0 N.D. -4.0
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