Fitness for 5 genes in Parabacteroides merdae CL09T00C40

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500 ntHMPREF1078_RS06315 and HMPREF1078_RS06320 are separated by 6 nucleotidesHMPREF1078_RS06320 and HMPREF1078_RS06325 are separated by 4 nucleotidesHMPREF1078_RS06325 and HMPREF1078_RS06330 are separated by 405 nucleotidesHMPREF1078_RS06330 and HMPREF1078_RS06335 are separated by 99 nucleotides HMPREF1078_RS06315: HMPREF1078_RS06315 - D-aminoacyl-tRNA deacylase, at 625,330 to 625,782 _RS06315 HMPREF1078_RS06320: HMPREF1078_RS06320 - nucleotide pyrophosphohydrolase, at 625,789 to 626,121 _RS06320 HMPREF1078_RS06325: HMPREF1078_RS06325 - deoxyribose-phosphate aldolase, at 626,126 to 627,061 _RS06325 HMPREF1078_RS06330: HMPREF1078_RS06330 - polyprenyl synthetase family protein, at 627,467 to 628,441 _RS06330 HMPREF1078_RS06335: HMPREF1078_RS06335 - DNA polymerase I, at 628,541 to 631,363 _RS06335
Group Condition HMPREF1078_RS06315 HMPREF1078_RS06320 HMPREF1078_RS06325 HMPREF1078_RS06330 HMPREF1078_RS06335
carbon source complex media GAM 1 x (C) +0.0 -0.2 +0.2 N.D. -1.9
carbon source complex media GAM 1 x (C) -0.2 -0.0 +0.1 N.D. -1.6
carbon source Xylan from corncob 2.5 mg/mL (C) -0.1 -0.0 -0.4 N.D. -1.1
carbon source Sucrose 10 mg/mL (C) +0.1 -0.1 -0.6 N.D. -1.0
carbon source complex media MRS 1 x (C) +0.0 -0.0 -0.1 N.D. -1.3
carbon source Dextrin from potato starch 2.5 mg/mL (C) -0.5 -0.3 -0.3 N.D. -0.2
carbon source Dextrin from potato starch 2.5 mg/mL (C) -0.3 -0.1 -0.3 N.D. -0.4
carbon source complex media MRS 1 x (C) -0.1 -0.0 -0.0 N.D. -0.9
carbon source D-Xylose 10 mg/mL (C) -0.1 -0.1 -0.2 N.D. -0.7
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) +0.1 -0.1 -0.1 N.D. -1.0
carbon source .-Glucan from yeast 2.5 mg/mL (C) +0.1 -0.4 -0.1 N.D. -0.6
carbon source D-Maltose 10 mg/mL (C) -0.1 -0.3 -0.3 N.D. -0.3
carbon source Xylan from corncob 2.5 mg/mL (C) +0.1 -0.4 -0.5 N.D. -0.3
carbon source D-Galactose 10 mg/mL (C) +0.2 -0.2 -0.4 N.D. -0.5
carbon source Beta-Lactose 10 mg/mL (C) -0.1 -0.3 -0.1 N.D. -0.4
carbon source Beta-Lactose 10 mg/mL (C) -0.1 -0.3 -0.2 N.D. -0.2
carbon source D-Xylose 10 mg/mL (C) +0.2 +0.0 -0.4 N.D. -0.7
carbon source D-Glucose 10 mg/mL (C) -0.0 -0.2 -0.4 N.D. -0.1
carbon source D-Maltose 10 mg/mL (C) -0.1 -0.3 -0.1 N.D. -0.2
carbon source Lentilan from mushroom 2.5 mg/mL (C) -0.2 +0.0 -0.2 N.D. -0.5
carbon source complex media LB 1 x (C) -0.0 -0.2 +0.0 N.D. -0.6
carbon source .-Glucan from yeast 2.5 mg/mL (C) +0.0 -0.3 -0.1 N.D. -0.5
carbon source complex media LB 1 x (C) +0.0 +0.0 -0.0 N.D. -0.8
carbon source Laminarin from Laminaria digitata 2.5 mg/mL (C) -0.4 +0.1 +0.1 N.D. -0.3
carbon source D-Mannose 10 mg/mL (C) +0.2 -0.2 -0.2 N.D. -0.3
carbon source D-Raffinose 10 mg/mL (C) -0.0 +0.2 -0.3 N.D. -0.3
carbon source Lentilan from mushroom 2.5 mg/mL (C) +0.1 +0.3 -0.1 N.D. -0.7
carbon source pectate 2.5 mg/mL (C) -0.5 +0.2 +0.2 N.D. -0.2
carbon source complex media Yeast Extract 1 x (C) -0.2 +0.2 +0.1 N.D. -0.4
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) +0.2 -0.1 +0.2 N.D. -0.5
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