Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_04618 and BACOVA_04619 are separated by 57 nucleotidesBACOVA_04619 and BACOVA_04620 are separated by 415 nucleotidesBACOVA_04620 and BACOVA_04621 are separated by 82 nucleotidesBACOVA_04621 and BACOVA_04622 are separated by 23 nucleotides BACOVA_04618: BACOVA_04618 - putative S-adenosylmethionine:tRNA ribosyltransferase-isomerase, at 15,503 to 16,723 _04618 BACOVA_04619: BACOVA_04619 - tRNA-Pro, at 16,781 to 16,855 _04619 BACOVA_04620: BACOVA_04620 - hypothetical protein, at 17,271 to 17,423 _04620 BACOVA_04621: BACOVA_04621 - site-specific recombinase, phage integrase family, at 17,506 to 18,780 _04621 BACOVA_04622: BACOVA_04622 - DNA binding domain, excisionase family, at 18,804 to 19,604 _04622
Group Condition BACOVA_04618 BACOVA_04619 BACOVA_04620 BACOVA_04621 BACOVA_04622
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -0.3 N.D. -4.4 -0.1 +0.1
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -0.4 N.D. -3.2 +0.1 +0.2
carbon source D-Glucosamine Hydrochloride 10 mM (C) -0.8 N.D. -1.6 -0.1 +0.1
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) -0.4 N.D. -1.7 -0.1 +0.1
carbon source b-Glucan from Oat 2.5 mg/ml (C) -0.4 N.D. -1.5 +0.0 -0.1
carbon source Pullulan 2.5 mg/mL (C) -0.4 N.D. -1.4 +0.1 +0.1
carbon source amylopectin from maize 2.5 mg/ml (C) -0.3 N.D. -1.4 +0.4 -0.1
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.5 N.D. -1.1 +0.1 +0.2
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.7 N.D. -1.0 -0.0 +0.4
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.7 N.D. -0.5 +0.1 -0.1
carbon source D-Galactose 10 mM (C) -0.4 N.D. -0.5 -0.2 -0.1
carbon source L-Rhamnose 10 mM (C) -0.3 N.D. -0.8 -0.1 -0.0
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -0.5 N.D. -0.9 +0.1 +0.2
carbon source a-Cyclodextrin 2.5 mg/ml (C) -0.6 N.D. -0.7 +0.2 -0.0
carbon source pectate 2.5 mg/ml (C) -0.4 N.D. -0.8 +0.1 +0.0
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C) -0.1 N.D. -1.1 -0.0 +0.3
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.3 N.D. -0.9 +0.3 +0.1
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.6 N.D. -0.5 +0.2 +0.0
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.4 N.D. -0.7 +0.2 +0.1
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) -0.2 N.D. -0.7 +0.0 +0.2
carbon source complex media ABB 1 x (C) complex media -0.2 N.D. -0.8 +0.1 +0.2
carbon source Glycogen from bovine liver 2.5 mg/mL (C) -0.5 N.D. -0.4 +0.1 +0.2
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.4 N.D. -0.5 +0.1 +0.2
carbon source Lentilan from mushroom 2.5 mg/mL (C) -0.4 N.D. -0.3 +0.2 +0.2
carbon source Inulin from chicory 2.5 mg/mL (C) -0.4 N.D. +0.5 -0.0 -0.2
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -0.6 N.D. +0.4 +0.1 +0.0
carbon source D-Arabinose 10 mM (C) -0.4 N.D. +0.5 +0.1 +0.1
carbon source D-Mannose 10 mM (C) -0.4 N.D. +0.6 +0.1 +0.2
carbon source polygalacturonic 2.5 mg/mL (C) -0.4 N.D. +0.3 +0.3 +0.3
carbon source Dextrin from potato starch 2.5 mg/mL (C) -0.3 N.D. +0.7 +0.1 -0.1
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