Fitness for 5 genes in Bacteroides stercoris CC31F

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500 ntHMPREF1181_RS00670 and HMPREF1181_RS00675 are separated by 81 nucleotidesHMPREF1181_RS00675 and HMPREF1181_RS00680 are separated by 744 nucleotidesHMPREF1181_RS00680 and HMPREF1181_RS00685 are separated by 20 nucleotidesHMPREF1181_RS00685 and HMPREF1181_RS00690 are separated by 123 nucleotides HMPREF1181_RS00670: HMPREF1181_RS00670 - primosomal protein N', at 149,432 to 151,894 _RS00670 HMPREF1181_RS00675: HMPREF1181_RS00675 - porin family protein, at 151,976 to 152,554 _RS00675 HMPREF1181_RS00680: HMPREF1181_RS00680 - hypothetical protein, at 153,299 to 153,790 _RS00680 HMPREF1181_RS00685: HMPREF1181_RS00685 - DEAD/DEAH box helicase, at 153,811 to 156,255 _RS00685 HMPREF1181_RS00690: HMPREF1181_RS00690 - DUF2795 domain-containing protein, at 156,379 to 156,600 _RS00690
Group Condition HMPREF1181_RS00670 HMPREF1181_RS00675 HMPREF1181_RS00680 HMPREF1181_RS00685 HMPREF1181_RS00690
carbon source D-Galactose 10 mM (C) N.D. -0.6 -0.3 -2.0 N.D.
carbon source D-Galactose 10 mM (C) N.D. -0.6 -0.2 -1.7 N.D.
carbon source Pectic galactan from potato 2.5 mg/mL (C) N.D. -1.7 -0.1 -0.3 N.D.
carbon source Galactan from Potato 2.5 mg/ml (C) N.D. -0.5 -0.3 -1.0 N.D.
carbon source Pectic galactan from potato 2.5 mg/ml (C) N.D. -1.3 +0.1 -0.5 N.D.
carbon source pectate 2.5 mg/ml (C) N.D. -1.1 +0.1 -0.2 N.D.
carbon source Inulin from chicory 2.5 mg/ml (C) N.D. +0.5 -0.1 -1.0 N.D.
carbon source Dextrin from potato starch 2.5 mg/ml (C) N.D. +0.6 -0.2 -1.0 N.D.
carbon source Inulin from chicory 2.5 mg/mL (C) N.D. +0.7 -0.5 -0.9 N.D.
carbon source a-Cyclodextrin 2.5 mg/mL (C) N.D. +0.6 -0.5 -0.5 N.D.
carbon source B-glucan from yeast 2.5 mg/ml (C) N.D. -1.0 -0.2 +0.9 N.D.
carbon source pectate 2.5 mg/mL (C) N.D. -0.9 +0.4 +0.3 N.D.
carbon source B-glucan from yeast 2.5 mg/mL (C) N.D. -0.8 -0.1 +1.3 N.D.
carbon source Pectin from citrus peel; filtered 1 mg/mL (C) N.D. -0.5 +0.1 +1.0 N.D.
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C) N.D. -0.3 +0.3 +1.0 N.D.
carbon source Pectin from citrus peel; filtered 1 mg/mL (C) N.D. -0.4 +0.4 +1.1 N.D.
carbon source Glucomannan (konjac) 2.5 mg/ml (C) N.D. -0.5 -0.1 +1.8 N.D.
carbon source Locust bean gum 2.5 mg/mL (C) N.D. -1.7 +0.4 +2.6 N.D.
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) N.D. +0.1 -0.1 +1.4 N.D.
carbon source complex media LB 1 x (C) complex media N.D. +0.3 +0.3 +0.9 N.D.
carbon source complex media LB 1 x (C) complex media N.D. +0.3 +0.5 +0.8 N.D.
carbon source complex media marine_broth_2216 1 x (C) complex media N.D. +0.6 +0.3 +0.8 N.D.
carbon source Locust bean gum 2.5 mg/ml (C) N.D. -1.2 +0.7 +2.3 N.D.
carbon source complex media Peptone 2.5 mg/mL (C) complex media N.D. +0.3 +0.4 +1.1 N.D.
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) N.D. -0.8 -0.1 +2.9 N.D.
carbon source complex media Peptone 2.5 mg/mL (C) complex media N.D. +0.5 +0.2 +1.5 N.D.
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C) N.D. -0.7 -0.1 +3.2 N.D.
carbon source complex media marine_broth_2216 1 x (C) complex media N.D. +0.8 +0.6 +1.1 N.D.
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media N.D. +0.8 +0.3 +2.6 N.D.
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media N.D. +0.9 +0.2 +2.9 N.D.
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