Fitness for 5 genes in Parabacteroides merdae CL09T00C40

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500 ntHMPREF1078_RS11355 and HMPREF1078_RS11360 are separated by 584 nucleotidesHMPREF1078_RS11360 and HMPREF1078_RS11365 are separated by 265 nucleotidesHMPREF1078_RS11365 and HMPREF1078_RS11375 are separated by 379 nucleotidesHMPREF1078_RS11375 and HMPREF1078_RS11380 are separated by 344 nucleotides HMPREF1078_RS11355: HMPREF1078_RS11355 - DEAD/DEAH box helicase family protein, at 189,636 to 191,213 _RS11355 HMPREF1078_RS11360: HMPREF1078_RS11360 - JAB domain-containing protein, at 191,798 to 192,250 _RS11360 HMPREF1078_RS11365: HMPREF1078_RS11365 - tyrosine-type recombinase/integrase, at 192,516 to 193,103 _RS11365 HMPREF1078_RS11375: HMPREF1078_RS11375 - DUF4595 domain-containing protein, at 193,483 to 194,391 _RS11375 HMPREF1078_RS11380: HMPREF1078_RS11380 - tRNA-Gly, at 194,736 to 194,808 _RS11380
Group Condition HMPREF1078_RS11355 HMPREF1078_RS11360 HMPREF1078_RS11365 HMPREF1078_RS11375 HMPREF1078_RS11380
carbon source complex media GAM 1 x (C) +0.0 -0.3 -0.1 -0.1 N.D.
carbon source complex media GAM 1 x (C) -0.2 -0.0 -0.2 -0.1 N.D.
carbon source complex media LB 1 x (C) +0.1 -0.0 -0.3 -0.1 N.D.
carbon source complex media Brucella 1 x (C) -0.1 -0.3 +0.1 -0.1 N.D.
carbon source Beta-Lactose 10 mg/mL (C) -0.2 -0.1 +0.1 -0.1 N.D.
carbon source pectate 2.5 mg/mL (C) -0.1 -0.4 +0.3 -0.1 N.D.
carbon source D-Galactose 10 mg/mL (C) -0.0 -0.3 +0.2 -0.0 N.D.
carbon source D-Glucose 10 mg/mL (C) +0.1 -0.0 +0.3 -0.3 N.D.
carbon source Lentilan from mushroom 2.5 mg/mL (C) -0.0 +0.4 -0.2 -0.1 N.D.
carbon source Dextrin from potato starch 2.5 mg/mL (C) -0.1 +0.2 +0.2 -0.1 N.D.
carbon source D-Galactose 10 mg/mL (C) +0.0 -0.1 +0.3 -0.1 N.D.
carbon source D-Mannose 10 mg/mL (C) -0.1 -0.0 +0.4 -0.0 N.D.
carbon source Dextrin from potato starch 2.5 mg/mL (C) -0.1 +0.3 +0.0 +0.1 N.D.
carbon source complex media Yeast Extract 1 x (C) +0.1 +0.2 -0.0 +0.1 N.D.
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) +0.2 +0.0 +0.2 +0.1 N.D.
carbon source NAG 10 mg/mL (C) -0.0 +0.1 +0.5 -0.1 N.D.
carbon source Xylan from corncob 2.5 mg/mL (C) +0.2 -0.0 +0.2 +0.2 N.D.
carbon source .-Glucan from yeast 2.5 mg/mL (C) +0.2 +0.4 +0.1 -0.1 N.D.
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) +0.2 -0.5 +0.8 +0.2 N.D.
carbon source D-Xylose 10 mg/mL (C) +0.1 +0.2 +0.1 +0.2 N.D.
carbon source Sucrose 10 mg/mL (C) +0.3 +0.3 +0.2 +0.0 N.D.
carbon source D-Raffinose 10 mg/mL (C) +0.0 +0.4 +0.3 -0.0 N.D.
carbon source Laminarin from Laminaria digitata 2.5 mg/mL (C) +0.1 +0.5 +0.3 -0.0 N.D.
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) +0.2 +0.1 +0.4 +0.3 N.D.
carbon source D-Maltose 10 mg/mL (C) +0.4 +0.1 +0.3 +0.2 N.D.
carbon source D-Xylose 10 mg/mL (C) +0.3 +0.1 +0.4 +0.2 N.D.
carbon source D-Raffinose 10 mg/mL (C) +0.1 +0.5 +0.4 +0.1 N.D.
carbon source Xylan from corncob 2.5 mg/mL (C) +0.3 +0.3 +0.3 +0.2 N.D.
carbon source D-Maltose 10 mg/mL (C) -0.0 +0.7 +0.4 +0.1 N.D.
carbon source NAG 10 mg/mL (C) +0.1 +0.6 +0.6 -0.2 N.D.
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