Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_05041 and BACOVA_05042 are separated by 6 nucleotidesBACOVA_05042 and BACOVA_05043 are separated by 91 nucleotidesBACOVA_05043 and BACOVA_05044 overlap by 35 nucleotidesBACOVA_05044 and BACOVA_05045 are separated by 63 nucleotides BACOVA_05041: BACOVA_05041 - hypothetical protein, at 512,870 to 513,727 _05041 BACOVA_05042: BACOVA_05042 - hypothetical protein, at 513,734 to 514,741 _05042 BACOVA_05043: BACOVA_05043 - tetrapyrrole methylase family protein, at 514,833 to 515,537 _05043 BACOVA_05044: BACOVA_05044 - hypothetical protein, at 515,503 to 516,621 _05044 BACOVA_05045: BACOVA_05045 - lipoyl synthase, at 516,685 to 517,533 _05045
Group Condition BACOVA_05041 BACOVA_05042 BACOVA_05043 BACOVA_05044 BACOVA_05045
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) N.D. +0.0 -0.1 -5.8 -0.5
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) N.D. +0.1 -0.3 -5.4 -0.7
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) N.D. +0.1 -0.1 -5.4 -0.5
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) N.D. +0.1 -0.2 -5.3 -0.4
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) N.D. +0.0 -0.0 -5.2 -0.6
carbon source amylopectin from maize 2.5 mg/ml (C) N.D. +0.5 -0.6 -4.8 -0.4
carbon source L-Rhamnose 10 mM (C) N.D. -0.0 -0.3 -4.5 -0.3
carbon source a-Cyclodextrin 2.5 mg/ml (C) N.D. +0.1 -0.3 -4.4 -0.6
carbon source Xylan from Beechwood 2.5 mg/mL (C) N.D. +0.2 -0.3 -4.6 -0.3
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) N.D. -0.2 -0.3 -4.5 +0.0
carbon source amylopectin from maize 2.5 mg/mL (C) N.D. +0.3 -0.1 -4.7 -0.5
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) N.D. +0.1 -0.1 -4.4 -0.4
carbon source a-Cyclodextrin 2.5 mg/mL (C) N.D. +0.2 -0.3 -4.1 -0.6
carbon source Xylan from Beechwood 2.5 mg/mL (C) N.D. +0.3 -0.1 -4.6 -0.3
carbon source L-Rhamnose 10 mM (C) N.D. -0.0 +0.1 -4.4 -0.2
carbon source b-glucan from Barley 2.5 mg/ml (C) N.D. +0.2 -0.4 -3.8 -0.5
carbon source D-Arabinose 10 mM (C) N.D. -0.1 -0.6 -3.7 -0.1
carbon source beta-Cyclodextrin 2.5 mg/mL (C) N.D. +0.1 -0.3 -3.6 -0.7
carbon source D-Arabinose 10 mM (C) N.D. -0.3 -0.2 -3.0 -0.9
carbon source b-Glucan from Oat 2.5 mg/ml (C) N.D. +0.3 -0.2 -3.9 -0.5
carbon source Glucomannan (konjac) 2.5 mg/ml (C) N.D. +0.1 +0.1 -4.1 -0.4
carbon source Pullulan 2.5 mg/mL (C) N.D. +0.1 -0.6 -3.2 -0.5
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) N.D. +0.2 -0.3 -3.8 -0.1
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) N.D. +0.1 -0.0 -3.8 -0.2
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) N.D. +0.4 -0.2 -3.8 -0.3
carbon source beta-Cyclodextrin 2.5 mg/mL (C) N.D. +0.2 -0.2 -3.5 -0.4
carbon source Galactomannan from guar 2.5 mg/mL (C) N.D. +0.3 +0.1 -4.0 -0.1
carbon source Pectic galactan from potato 2.5 mg/mL (C) N.D. +0.2 -0.1 -3.1 -0.6
carbon source Galactomannan from guar 2.5 mg/mL (C) N.D. +0.3 +0.1 -3.5 -0.2
carbon source Glucomannan (konjac) 2.5 mg/mL (C) N.D. +0.3 +0.2 -3.5 -0.4
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