Fitness for 5 genes in Bacteroides stercoris CC31F

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500 ntHMPREF1181_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 nucleotidesHMPREF1181_RS00690 and HMPREF1181_RS00695 are separated by 71 nucleotides 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 HMPREF1181_RS00695: HMPREF1181_RS00695 - cob(I)yrinic acid a,c-diamide adenosyltransferase, at 156,672 to 157,235 _RS00695
Group Condition HMPREF1181_RS00675 HMPREF1181_RS00680 HMPREF1181_RS00685 HMPREF1181_RS00690 HMPREF1181_RS00695
carbon source D-Galactose 10 mM (C) -0.6 -0.2 -1.7 N.D. -0.3
carbon source D-Galactose 10 mM (C) -0.6 -0.3 -2.0 N.D. +0.4
carbon source Galactan from Potato 2.5 mg/ml (C) -0.5 -0.3 -1.0 N.D. -0.4
carbon source Pectic galactan from potato 2.5 mg/mL (C) -1.7 -0.1 -0.3 N.D. -0.0
carbon source Pectic galactan from potato 2.5 mg/ml (C) -1.3 +0.1 -0.5 N.D. -0.2
carbon source D-Glucose 10 mM (C) +0.0 -0.3 -1.0 N.D. -0.6
carbon source B-glucan from yeast 2.5 mg/ml (C) -1.0 -0.2 +0.9 N.D. -1.0
carbon source Inulin from chicory 2.5 mg/ml (C) +0.5 -0.1 -1.0 N.D. -0.4
carbon source Dextrin from potato starch 2.5 mg/ml (C) +0.6 -0.2 -1.0 N.D. -0.1
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -0.5 -0.1 +1.8 N.D. -1.8
carbon source Inulin from chicory 2.5 mg/mL (C) +0.7 -0.5 -0.9 N.D. +0.1
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.6 -0.5 -0.5 N.D. +0.3
carbon source Pectin from citrus peel; filtered 1 mg/mL (C) -0.5 +0.1 +1.0 N.D. -0.4
carbon source B-glucan from yeast 2.5 mg/mL (C) -0.8 -0.1 +1.3 N.D. +0.0
carbon source Mucin from porcine stomach type III 2.5 mg/mL (C) +0.3 +0.3 +0.7 N.D. -0.6
carbon source Pectin from citrus peel; filtered 1 mg/mL (C) -0.4 +0.4 +1.1 N.D. -0.3
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) -0.8 -0.1 +2.9 N.D. -1.2
carbon source complex media LB 1 x (C) complex media +0.3 +0.3 +0.9 N.D. -0.6
carbon source Locust bean gum 2.5 mg/mL (C) -1.7 +0.4 +2.6 N.D. -0.4
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.6 +0.1 -0.6 N.D. +0.8
carbon source complex media Peptone 2.5 mg/mL (C) complex media +0.3 +0.4 +1.1 N.D. -0.7
carbon source complex media marine_broth_2216 1 x (C) complex media +0.6 +0.3 +0.8 N.D. -0.5
carbon source Locust bean gum 2.5 mg/ml (C) -1.2 +0.7 +2.3 N.D. -0.5
carbon source complex media LB 1 x (C) complex media +0.3 +0.5 +0.8 N.D. -0.2
carbon source complex media Peptone 2.5 mg/mL (C) complex media +0.5 +0.2 +1.5 N.D. -0.2
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) +0.1 -0.1 +1.4 N.D. +0.8
carbon source complex media marine_broth_2216 1 x (C) complex media +0.8 +0.6 +1.1 N.D. -0.1
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C) -0.7 -0.1 +3.2 N.D. +0.1
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media +0.9 +0.2 +2.9 N.D. -1.2
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media +0.8 +0.3 +2.6 N.D. -0.7
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