Fitness for 5 genes in Bacteroides stercoris CC31F

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500 ntHMPREF1181_RS00685 and HMPREF1181_RS00690 are separated by 123 nucleotidesHMPREF1181_RS00690 and HMPREF1181_RS00695 are separated by 71 nucleotidesHMPREF1181_RS00695 and HMPREF1181_RS00700 are separated by 35 nucleotidesHMPREF1181_RS00700 and HMPREF1181_RS00705 are separated by 184 nucleotides 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 HMPREF1181_RS00700: HMPREF1181_RS00700 - hypothetical protein, at 157,271 to 157,903 _RS00700 HMPREF1181_RS00705: HMPREF1181_RS00705 - FimB/Mfa2 family fimbrial subunit, at 158,088 to 159,050 _RS00705
Group Condition HMPREF1181_RS00685 HMPREF1181_RS00690 HMPREF1181_RS00695 HMPREF1181_RS00700 HMPREF1181_RS00705
carbon source D-Galactose 10 mM (C) -1.7 N.D. -0.3 N.D. +0.1
carbon source D-Glucose 10 mM (C) -1.0 N.D. -0.6 N.D. -0.0
carbon source D-Galactose 10 mM (C) -2.0 N.D. +0.4 N.D. -0.0
carbon source D-Glucose 10 mM (C) -1.1 N.D. -0.5 N.D. -0.0
carbon source D-Mannose 10 mM (C) -0.9 N.D. -0.3 N.D. -0.1
carbon source Inulin from chicory 2.5 mg/ml (C) -1.0 N.D. -0.4 N.D. +0.1
carbon source Galactan from Potato 2.5 mg/ml (C) -1.0 N.D. -0.4 N.D. +0.1
carbon source Levan - from Erwinia herbicola 2.5 mg/ml (C) -0.8 N.D. -0.5 N.D. +0.0
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) +0.4 N.D. -0.9 N.D. +0.1
carbon source Beta-Lactose 10 mM (C) -0.8 N.D. +0.4 N.D. +0.1
carbon source Glucomannan (konjac) 2.5 mg/ml (C) +1.8 N.D. -1.8 N.D. -0.1
carbon source B-glucan from yeast 2.5 mg/ml (C) +0.9 N.D. -1.0 N.D. +0.2
carbon source Mucin from porcine stomach type III 2.5 mg/mL (C) +0.7 N.D. -0.6 N.D. +0.0
carbon source complex media marine_broth_2216 1 x (C) complex media +0.8 N.D. -0.5 N.D. -0.1
carbon source complex media LB 1 x (C) complex media +0.9 N.D. -0.6 N.D. +0.0
carbon source Pectin from citrus peel; filtered 1 mg/mL (C) +1.0 N.D. -0.4 N.D. -0.2
carbon source complex media Peptone 2.5 mg/mL (C) complex media +1.1 N.D. -0.7 N.D. +0.1
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.6 N.D. +0.8 N.D. +0.3
carbon source Pectin from citrus peel; filtered 1 mg/mL (C) +1.1 N.D. -0.3 N.D. +0.0
carbon source complex media marine_broth_2216 1 x (C) complex media +1.1 N.D. -0.1 N.D. +0.1
carbon source B-glucan from yeast 2.5 mg/mL (C) +1.3 N.D. +0.0 N.D. -0.2
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C) +1.0 N.D. +0.3 N.D. +0.0
carbon source complex media Peptone 2.5 mg/mL (C) complex media +1.5 N.D. -0.2 N.D. +0.2
carbon source Locust bean gum 2.5 mg/ml (C) +2.3 N.D. -0.5 N.D. -0.0
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media +2.9 N.D. -1.2 N.D. +0.2
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media +2.6 N.D. -0.7 N.D. +0.1
carbon source Locust bean gum 2.5 mg/mL (C) +2.6 N.D. -0.4 N.D. -0.1
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) +1.4 N.D. +0.8 N.D. -0.1
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) +2.9 N.D. -1.2 N.D. +0.6
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C) +3.2 N.D. +0.1 N.D. +0.1
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