Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_04579 and BACOVA_04581 overlap by 20 nucleotidesBACOVA_04581 and BACOVA_04582 overlap by 4 nucleotidesBACOVA_04582 and BACOVA_04583 are separated by 76 nucleotidesBACOVA_04583 and BACOVA_04584 are separated by 172 nucleotides BACOVA_04579: BACOVA_04579 - 4Fe-4S binding domain protein, at 524,518 to 525,987 _04579 BACOVA_04581: BACOVA_04581 - iron-only hydrogenase maturation rSAM protein HydE, at 525,968 to 527,020 _04581 BACOVA_04582: BACOVA_04582 - iron-only hydrogenase maturation rSAM protein HydG, at 527,017 to 528,438 _04582 BACOVA_04583: BACOVA_04583 - hydrogenase maturation GTPase HydF, at 528,515 to 529,705 _04583 BACOVA_04584: BACOVA_04584 - hypothetical protein, at 529,878 to 531,149 _04584
Group Condition BACOVA_04579 BACOVA_04581 BACOVA_04582 BACOVA_04583 BACOVA_04584
carbon source D-Glucose 10 mM (C) -2.6 -2.5 -2.4 -2.6 -0.0
carbon source D-Glucose 10 mM (C) -2.8 -2.4 -2.3 -2.4 +0.1
carbon source complex media R2A 1 x (C) complex media -1.4 -1.4 -1.7 -1.6 +0.0
carbon source complex media R2A 1 x (C) complex media -1.5 -1.5 -1.4 -1.5 +0.1
carbon source D-Mannose 10 mM (C) -1.3 -1.3 -1.2 -1.2 +0.1
carbon source D-Mannose 10 mM (C) -1.2 -1.3 -1.1 -1.2 +0.0
carbon source Beta-Lactose 10 mM (C) -0.6 -0.3 -0.5 -0.4 +0.1
carbon source Beta-Lactose 10 mM (C) -0.5 -0.3 -0.4 -0.5 +0.1
carbon source D-Galactose 10 mM (C) -0.5 -0.5 -0.4 -0.4 +0.0
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) -0.3 -0.3 -0.4 -0.4 +0.0
carbon source complex media Brucella 1 x (C) complex media -0.3 -0.2 -0.5 -0.3 +0.0
carbon source complex media Brucella 1 x (C) complex media -0.3 -0.3 -0.5 -0.3 +0.0
carbon source D-Galactose 10 mM (C) -0.3 -0.3 -0.4 -0.1 -0.0
carbon source D-Maltose 10 mM (C) -0.2 -0.4 -0.3 -0.3 +0.1
carbon source D-Glucosamine Hydrochloride 10 mM (C) +0.1 +0.6 -0.2 -0.2 +0.1
carbon source Laminarin from Laminaria digitata 2.5 mg/mL (C) +0.1 +0.5 +0.2 +0.3 -0.1
carbon source Locust bean gum 2.5 mg/ml (C) +0.3 +0.3 +0.2 +0.4 +0.0
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.2 -0.1 +0.3 +0.6 +0.2
carbon source B-glucan from yeast 2.5 mg/ml (C) +0.5 +0.5 +0.2 +0.3 -0.0
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) +0.4 +0.4 +0.2 +0.5 +0.0
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) +0.3 +0.4 +0.3 +0.5 +0.1
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) +0.2 +0.5 +0.3 +0.5 +0.1
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) +0.4 +0.4 +0.5 +0.6 -0.0
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) +0.5 +0.6 +0.3 +0.5 +0.1
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.5 +0.5 +0.5 +0.6 -0.0
carbon source Pectin from apple; filtered 1 mg/ml (C) +0.5 +0.7 +0.4 +0.5 +0.0
carbon source complex media Peptone 2.5 mg/mL (C) complex media +0.5 +0.8 +0.4 +0.7 +0.1
carbon source complex media Peptone 2.5 mg/mL (C) complex media +0.5 +0.7 +0.4 +0.9 -0.1
carbon source complex media GAM 1 x (C) complex media +1.3 +1.4 +1.2 +1.3 +0.0
carbon source complex media GAM 1 x (C) complex media +1.4 +1.5 +1.2 +1.2 -0.0
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