Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_04826 and BACOVA_04827 are separated by 3 nucleotidesBACOVA_04827 and BACOVA_04828 are separated by 14 nucleotidesBACOVA_04828 and BACOVA_04829 are separated by 127 nucleotidesBACOVA_04829 and BACOVA_04830 are separated by 297 nucleotides BACOVA_04826: BACOVA_04826 - ATP-dependent metallopeptidase HflB, at 194,154 to 196,310 _04826 BACOVA_04827: BACOVA_04827 - iojap-like protein, at 196,314 to 196,673 _04827 BACOVA_04828: BACOVA_04828 - hypothetical protein, at 196,688 to 196,810 _04828 BACOVA_04829: BACOVA_04829 - tRNA-Gln, at 196,938 to 197,008 _04829 BACOVA_04830: BACOVA_04830 - hypothetical protein, at 197,306 to 199,159 _04830
Group Condition BACOVA_04826 BACOVA_04827 BACOVA_04828 BACOVA_04829 BACOVA_04830
carbon source complex media marine_broth_2216 1 x (C) complex media N.D. -3.4 -4.4 N.D. -0.6
carbon source complex media marine_broth_2216 1 x (C) complex media N.D. -2.9 -3.6 N.D. -0.2
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) N.D. -1.4 -2.7 N.D. -1.1
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) N.D. -1.2 -2.1 N.D. -1.4
carbon source Glycogen from bovine liver 2.5 mg/mL (C) N.D. -0.8 -3.2 N.D. -0.2
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) N.D. -0.1 -1.6 N.D. -2.4
carbon source Galactomannan from guar 2.5 mg/mL (C) N.D. -0.4 -2.6 N.D. -0.6
carbon source D-Glucose 10 mM (C) N.D. -0.7 -2.0 N.D. -0.8
carbon source D-Glucose 10 mM (C) N.D. -0.5 -2.1 N.D. -0.8
carbon source Tara gum 2.5 mg/mL (C) N.D. -0.3 -2.6 N.D. -0.6
carbon source complex media BHI 1 x (C) complex media N.D. -0.6 -1.7 N.D. -0.9
carbon source complex media R2A 1 x (C) complex media N.D. -0.4 -2.0 N.D. -0.8
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) N.D. -0.2 -2.7 N.D. -0.2
carbon source complex media GAM 1 x (C) complex media N.D. +0.4 -1.7 N.D. -1.6
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) N.D. +0.7 -2.2 N.D. -1.3
carbon source amylopectin from maize 2.5 mg/mL (C) N.D. +0.2 -2.9 N.D. -0.1
carbon source Inulin from chicory 2.5 mg/mL (C) N.D. +0.2 -3.1 N.D. +0.3
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) N.D. +0.3 -2.5 N.D. -0.3
carbon source Mucin from porcine stomach type II 2.5 mg/ml (C) N.D. +0.3 -1.5 N.D. -1.1
carbon source D-Galactose 10 mM (C) N.D. -0.1 -3.6 N.D. +1.4
carbon source Laminarin from Laminaria digitata 2.5 mg/mL (C) N.D. +0.4 -1.9 N.D. -0.6
carbon source D-Galactose 10 mM (C) N.D. -0.5 -3.2 N.D. +1.7
carbon source b-Glucan from Oat 2.5 mg/mL (C) N.D. +0.7 -2.1 N.D. -0.5
carbon source amylopectin from maize 2.5 mg/ml (C) N.D. +1.4 -1.5 N.D. -0.6
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) N.D. +1.5 -0.6 N.D. -1.0
carbon source B-glucan from yeast 2.5 mg/ml (C) N.D. +1.6 -0.1 N.D. -1.6
carbon source a-Cyclodextrin 2.5 mg/ml (C) N.D. +0.2 -1.2 N.D. +1.6
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) N.D. +1.2 +0.7 N.D. -1.0
carbon source Pullulan 2.5 mg/mL (C) N.D. +2.3 +0.4 N.D. -1.7
carbon source D-Arabinose 10 mM (C) N.D. +1.3 -0.7 N.D. +2.2
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