Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_04361 and BACOVA_04362 are separated by 10 nucleotidesBACOVA_04362 and BACOVA_04363 are separated by 298 nucleotidesBACOVA_04363 and BACOVA_04364 are separated by 7 nucleotidesBACOVA_04364 and BACOVA_04365 overlap by 4 nucleotides BACOVA_04361: BACOVA_04361 - SusD family protein, at 254,309 to 256,135 _04361 BACOVA_04362: BACOVA_04362 - TonB-linked outer membrane protein, SusC/RagA family, at 256,146 to 259,352 _04362 BACOVA_04363: BACOVA_04363 - hypothetical protein, at 259,651 to 260,199 _04363 BACOVA_04364: BACOVA_04364 - hypothetical protein, at 260,207 to 260,827 _04364 BACOVA_04365: BACOVA_04365 - hypothetical protein, at 260,824 to 260,973 _04365
Group Condition BACOVA_04361 BACOVA_04362 BACOVA_04363 BACOVA_04364 BACOVA_04365
carbon source D-Glucosamine Hydrochloride 10 mM (C) -0.5 +0.1 -0.8 -0.2 N.D.
carbon source Locust bean gum 2.5 mg/mL (C) -0.2 -0.1 -0.6 -0.0 N.D.
carbon source Locust bean gum 2.5 mg/ml (C) -0.2 -0.2 -0.4 -0.0 N.D.
carbon source complex media LB 1 x (C) complex media -0.1 -0.2 -0.3 -0.2 N.D.
carbon source Chondroitin sulfate A from bovine trachea 2.5 mg/ml (C) -0.2 -0.1 -0.2 -0.1 N.D.
carbon source b-glucan from Barley 2.5 mg/ml (C) -0.0 -0.1 -0.6 -0.0 N.D.
carbon source Glycogen from bovine liver 2.5 mg/mL (C) -0.2 -0.1 -0.4 -0.1 N.D.
carbon source Pectin from apple; filtered 1 mg/ml (C) -0.1 -0.2 -0.4 -0.1 N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -0.2 -0.1 -0.5 +0.0 N.D.
carbon source amylopectin from maize 2.5 mg/ml (C) -0.1 -0.2 -0.5 +0.1 N.D.
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -0.1 -0.1 -0.2 -0.2 N.D.
carbon source D-Xylose 10 mM (C) -0.0 -0.1 -0.3 -0.2 N.D.
carbon source complex media GAM 1 x (C) complex media -0.1 -0.0 -0.4 -0.1 N.D.
carbon source Tara gum 2.5 mg/ml (C) -0.1 +0.0 -0.2 -0.3 N.D.
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.1 -0.1 -0.3 -0.0 N.D.
carbon source complex media R2A 1 x (C) complex media -0.1 -0.1 -0.3 -0.1 N.D.
carbon source b-Glucan from Oat 2.5 mg/ml (C) -0.1 -0.1 -0.3 -0.1 N.D.
carbon source D-Mannose 10 mM (C) -0.0 -0.0 -0.4 -0.1 N.D.
carbon source complex media Brucella 1 x (C) complex media -0.1 -0.1 -0.4 +0.0 N.D.
carbon source D-Galactose 10 mM (C) +0.0 -0.1 -0.7 +0.4 N.D.
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) -0.0 -0.1 -0.5 +0.2 N.D.
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) +0.0 -0.1 -0.3 +0.1 N.D.
carbon source Dextrin from potato starch 2.5 mg/mL (C) +0.0 +0.1 -0.4 +0.1 N.D.
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.3 -0.1 -0.1 +0.2 N.D.
carbon source amylopectin from maize 2.5 mg/mL (C) +0.1 +0.1 +0.4 -0.3 N.D.
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.1 +0.1 -0.2 +0.4 N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.1 -0.1 +0.1 +0.3 N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.0 +0.1 +0.4 +0.1 N.D.
carbon source D-Arabinose 10 mM (C) +0.1 +0.2 +0.2 +0.2 N.D.
carbon source D-Arabinose 10 mM (C) +0.1 -0.0 +1.1 -0.0 N.D.
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