Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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500 ntBACOVA_05587 and BACOVA_05588 are separated by 23 nucleotidesBACOVA_05588 and BACOVA_05589 overlap by 4 nucleotidesBACOVA_05589 and BACOVA_05590 overlap by 12 nucleotidesBACOVA_05590 and BACOVA_05591 are separated by 57 nucleotides BACOVA_05587: BACOVA_05587 - DNA-binding helix-turn-helix protein, at 1,106,098 to 1,106,481 _05587 BACOVA_05588: BACOVA_05588 - hypothetical protein, at 1,106,505 to 1,106,594 _05588 BACOVA_05589: BACOVA_05589 - hypothetical protein, at 1,106,591 to 1,106,749 _05589 BACOVA_05590: BACOVA_05590 - VirE N-terminal domain protein, at 1,106,738 to 1,108,855 _05590 BACOVA_05591: BACOVA_05591 - hypothetical protein, at 1,108,913 to 1,109,071 _05591
Group Condition BACOVA_05587 BACOVA_05588 BACOVA_05589 BACOVA_05590 BACOVA_05591
carbon source Amylopectin from Potato 2.5 mg/mL (C) -4.0 N.D. N.D. +0.0 N.D.
carbon source complex media R2A 1 x (C) complex media -2.4 N.D. N.D. +0.1 N.D.
carbon source D-Mannose 10 mM (C) -2.2 N.D. N.D. -0.0 N.D.
carbon source Sucrose 10 mM (C) -1.7 N.D. N.D. -0.2 N.D.
carbon source Lentilan from mushroom 2.5 mg/mL (C) -2.0 N.D. N.D. +0.1 N.D.
carbon source complex media MRS 1 x (C) complex media -1.8 N.D. N.D. -0.1 N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -1.9 N.D. N.D. +0.2 N.D.
carbon source D-Arabinose 10 mM (C) -2.0 N.D. N.D. +0.4 N.D.
carbon source complex media Brucella 1 x (C) complex media -1.8 N.D. N.D. +0.2 N.D.
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) -1.4 N.D. N.D. -0.1 N.D.
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -1.5 N.D. N.D. -0.0 N.D.
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) -1.4 N.D. N.D. -0.1 N.D.
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -1.6 N.D. N.D. +0.1 N.D.
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) -1.5 N.D. N.D. +0.1 N.D.
carbon source Locust bean gum 2.5 mg/mL (C) -1.2 N.D. N.D. -0.2 N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -1.2 N.D. N.D. -0.1 N.D.
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -1.5 N.D. N.D. +0.2 N.D.
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) -1.6 N.D. N.D. +0.3 N.D.
carbon source complex media GAM 1 x (C) complex media -1.4 N.D. N.D. +0.1 N.D.
carbon source Xylan from corn core 2.5 mg/mL (C) -1.2 N.D. N.D. -0.2 N.D.
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media -1.3 N.D. N.D. +0.0 N.D.
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) -1.4 N.D. N.D. +0.3 N.D.
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -1.3 N.D. N.D. +0.3 N.D.
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -1.2 N.D. N.D. +0.2 N.D.
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -1.3 N.D. N.D. +0.4 N.D.
carbon source Xylan from Beechwood 2.5 mg/mL (C) -1.2 N.D. N.D. +0.3 N.D.
carbon source Glycogen from bovine liver 2.5 mg/mL (C) -1.2 N.D. N.D. +0.3 N.D.
carbon source Mucin from porcine stomach type II 2.5 mg/ml (C) -1.1 N.D. N.D. +0.4 N.D.
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -1.2 N.D. N.D. +0.5 N.D.
carbon source amylopectin from maize 2.5 mg/ml (C) +0.8 N.D. N.D. +0.7 N.D.
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