Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_04460 and BACOVA_04461 are separated by 10 nucleotidesBACOVA_04461 and BACOVA_04463 are separated by 14 nucleotidesBACOVA_04463 and BACOVA_04462 overlap by 2 nucleotidesBACOVA_04462 and BACOVA_04464 are separated by 71 nucleotides BACOVA_04460: BACOVA_04460 - hypothetical protein, at 372,959 to 373,504 _04460 BACOVA_04461: BACOVA_04461 - translocator protein, LysE family, at 373,515 to 374,267 _04461 BACOVA_04463: BACOVA_04463 - hypothetical protein, at 374,282 to 374,428 _04463 BACOVA_04462: BACOVA_04462 - putative phosphoribosylformylglycinamidine synthase, at 374,427 to 378,131 _04462 BACOVA_04464: BACOVA_04464 - hypothetical protein, at 378,203 to 378,310 _04464
Group Condition BACOVA_04460 BACOVA_04461 BACOVA_04463 BACOVA_04462 BACOVA_04464
carbon source b-Glucan from Oat 2.5 mg/mL (C) N.D. N.D. -2.0 -4.7 -2.3
carbon source amylopectin from maize 2.5 mg/mL (C) N.D. N.D. -3.6 -4.5 -0.7
carbon source amylopectin from maize 2.5 mg/ml (C) N.D. N.D. -2.3 -3.7 -2.6
carbon source a-Cyclodextrin 2.5 mg/mL (C) N.D. N.D. -1.7 -5.1 -1.2
carbon source beta-Cyclodextrin 2.5 mg/mL (C) N.D. N.D. -1.6 -5.3 -1.1
carbon source Glucomannan (konjac) 2.5 mg/mL (C) N.D. N.D. -0.9 -5.5 -1.3
carbon source Beta-Lactose 10 mM (C) N.D. N.D. -1.6 -5.0 -0.9
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) N.D. N.D. -3.4 -3.3 -0.8
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) N.D. N.D. -1.0 -5.4 -1.0
carbon source Galactomannan from guar 2.5 mg/mL (C) N.D. N.D. -0.8 -5.6 -1.1
carbon source L-Rhamnose 10 mM (C) N.D. N.D. -0.9 -5.7 -0.8
carbon source beta-Cyclodextrin 2.5 mg/mL (C) N.D. N.D. -0.9 -5.2 -1.2
carbon source Xylan from Beechwood 2.5 mg/mL (C) N.D. N.D. -1.1 -4.7 -1.5
carbon source Inulin from chicory 2.5 mg/mL (C) N.D. N.D. -1.5 -5.2 -0.6
carbon source Glucomannan (konjac) 2.5 mg/ml (C) N.D. N.D. -1.3 -5.0 -1.0
carbon source b-glucan from Barley 2.5 mg/ml (C) N.D. N.D. -1.0 -4.6 -1.5
carbon source L-Rhamnose 10 mM (C) N.D. N.D. -1.1 -4.9 -1.0
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) N.D. N.D. -1.3 -4.3 -1.2
carbon source Xylan from Beechwood 2.5 mg/mL (C) N.D. N.D. -1.1 -4.7 -1.1
carbon source Xylan from corncob 2.5 mg/ml (C) N.D. N.D. -1.4 -4.9 -0.6
carbon source b-Glucan from Oat 2.5 mg/ml (C) N.D. N.D. -0.8 -4.5 -1.4
carbon source Beta-Lactose 10 mM (C) N.D. N.D. -0.8 -5.1 -0.7
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) N.D. N.D. -1.3 -4.5 -0.8
carbon source D-Glucose 10 mM (C) N.D. N.D. -0.6 -5.5 -0.4
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) N.D. N.D. -0.4 -5.3 -0.8
carbon source Pectic galactan from potato 2.5 mg/mL (C) N.D. N.D. -1.0 -4.8 -0.7
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) N.D. N.D. -1.4 -3.8 -1.3
carbon source a-Cyclodextrin 2.5 mg/ml (C) N.D. N.D. -1.1 -4.3 -1.0
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C) N.D. N.D. -0.8 -5.2 -0.4
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) N.D. N.D. +1.6 -4.3 -0.6
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