Fitness for 5 genes in Parabacteroides merdae CL09T00C40

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500 ntHMPREF1078_RS06530 and HMPREF1078_RS06535 are separated by 86 nucleotidesHMPREF1078_RS06535 and HMPREF1078_RS06540 are separated by 102 nucleotidesHMPREF1078_RS06540 and HMPREF1078_RS06545 are separated by 242 nucleotidesHMPREF1078_RS06545 and HMPREF1078_RS06550 overlap by 9 nucleotides HMPREF1078_RS06530: HMPREF1078_RS06530 - radical SAM protein, at 689,921 to 690,700 _RS06530 HMPREF1078_RS06535: HMPREF1078_RS06535 - helix-hairpin-helix domain-containing protein, at 690,787 to 692,724 _RS06535 HMPREF1078_RS06540: HMPREF1078_RS06540 - hypothetical protein, at 692,827 to 693,633 _RS06540 HMPREF1078_RS06545: HMPREF1078_RS06545 - DUF4294 domain-containing protein, at 693,876 to 694,481 _RS06545 HMPREF1078_RS06550: HMPREF1078_RS06550 - RNA methyltransferase, at 694,473 to 695,003 _RS06550
Group Condition HMPREF1078_RS06530 HMPREF1078_RS06535 HMPREF1078_RS06540 HMPREF1078_RS06545 HMPREF1078_RS06550
carbon source D-Glucose 10 mg/mL (C) -4.6 -0.0 -0.2 -0.6 +0.3
carbon source D-Mannose 10 mg/mL (C) -3.4 +0.1 -0.1 -0.5 -0.0
carbon source D-Galactose 10 mg/mL (C) -3.0 -0.2 +0.0 -0.8 +0.1
carbon source NAG 10 mg/mL (C) -2.7 -0.1 +0.1 -1.3 +0.3
carbon source Beta-Lactose 10 mg/mL (C) -2.9 -0.1 -0.1 -0.5 -0.0
carbon source D-Mannose 10 mg/mL (C) -3.3 -0.0 +0.0 -0.5 +0.2
carbon source NAG 10 mg/mL (C) -2.5 +0.0 +0.0 -1.3 +0.3
carbon source Beta-Lactose 10 mg/mL (C) -3.2 -0.0 -0.0 -0.4 +0.1
carbon source D-Galactose 10 mg/mL (C) -3.1 +0.0 -0.1 -0.7 +0.3
carbon source D-Glucose 10 mg/mL (C) -1.8 +0.1 +0.1 -1.3 +0.1
carbon source Sucrose 10 mg/mL (C) -0.8 +0.1 +0.1 -2.2 +0.2
carbon source D-Raffinose 10 mg/mL (C) -0.1 +0.1 +0.1 -2.6 +0.2
carbon source D-Raffinose 10 mg/mL (C) +0.1 +0.1 +0.1 -2.0 +0.1
carbon source Xylan from corncob 2.5 mg/mL (C) +0.2 +0.1 +0.0 -2.1 +0.3
carbon source D-Xylose 10 mg/mL (C) -0.3 +0.0 +0.2 -1.7 +0.4
carbon source Sucrose 10 mg/mL (C) +1.5 +0.3 +0.1 -3.3 +0.1
carbon source Xylan from corncob 2.5 mg/mL (C) -0.1 +0.2 +0.1 -1.7 +0.2
carbon source D-Xylose 10 mg/mL (C) +0.2 +0.1 +0.2 -2.0 +0.4
carbon source .-Glucan from yeast 2.5 mg/mL (C) -0.7 +0.2 +0.1 -0.2 -0.3
carbon source .-Glucan from yeast 2.5 mg/mL (C) -0.2 +0.1 +0.1 -0.3 -0.3
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -0.8 +0.1 +0.0 +0.1 +0.2
carbon source Dextrin from potato starch 2.5 mg/mL (C) +0.2 +0.1 -0.1 -0.6 +0.1
carbon source D-Maltose 10 mg/mL (C) +2.0 -0.0 +0.4 -2.8 +0.2
carbon source Dextrin from potato starch 2.5 mg/mL (C) +0.5 -0.1 -0.2 -0.4 +0.0
carbon source complex media Yeast Extract 1 x (C) +0.5 -0.0 -0.0 +0.4 +0.1
carbon source complex media MRS 1 x (C) +0.8 +0.0 -0.2 +0.2 +0.3
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) +0.7 +0.2 +0.2 +0.0 +0.2
carbon source complex media MRS 1 x (C) +0.8 +0.0 -0.2 +0.3 +0.6
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) +0.8 +0.1 +0.2 +0.3 +0.3
carbon source D-Maltose 10 mg/mL (C) +2.4 +0.2 +0.3 -0.6 +0.3
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