Fitness for 5 genes in Bacteroides stercoris CC31F

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500 ntHMPREF1181_RS00695 and HMPREF1181_RS00700 are separated by 35 nucleotidesHMPREF1181_RS00700 and HMPREF1181_RS00705 are separated by 184 nucleotidesHMPREF1181_RS00705 and HMPREF1181_RS00710 are separated by 109 nucleotidesHMPREF1181_RS00710 and HMPREF1181_RS00715 are separated by 184 nucleotides 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 HMPREF1181_RS00710: HMPREF1181_RS00710 - helix-turn-helix transcriptional regulator, at 159,160 to 159,531 _RS00710 HMPREF1181_RS00715: HMPREF1181_RS00715 - cupin domain-containing protein, at 159,716 to 160,165 _RS00715
Group Condition HMPREF1181_RS00695 HMPREF1181_RS00700 HMPREF1181_RS00705 HMPREF1181_RS00710 HMPREF1181_RS00715
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media -1.2 N.D. +0.2 -0.5 -0.6
carbon source complex media Peptone 2.5 mg/mL (C) complex media -0.7 N.D. +0.1 -0.1 -1.1
carbon source Mucin from porcine stomach type III 2.5 mg/mL (C) -0.6 N.D. +0.0 -0.4 -0.6
carbon source Mucin from porcine stomach type II 2.5 mg/mL (C) -0.7 N.D. +0.0 -0.2 -0.7
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media -0.7 N.D. +0.1 -0.2 -0.6
carbon source Mucin from porcine stomach type III 2.5 mg/ml (C) -0.3 N.D. +0.2 -0.2 -1.1
carbon source complex media Peptone 2.5 mg/mL (C) complex media -0.2 N.D. +0.2 -0.3 -0.9
carbon source Mucin from porcine stomach type II 2.5 mg/ml (C) -0.3 N.D. +0.4 -0.1 -1.1
carbon source Pectic galactan from potato 2.5 mg/ml (C) -0.2 N.D. +0.2 -0.4 -0.4
carbon source complex media ABB 1 x (C) complex media -0.7 N.D. -0.1 -0.0 +0.1
carbon source B-glucan from yeast 2.5 mg/ml (C) -1.0 N.D. +0.2 +0.0 +0.0
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -1.8 N.D. -0.1 +0.5 +0.8
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) -1.2 N.D. +0.6 -0.1 +0.2
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) -0.9 N.D. +0.1 +0.1 +0.4
carbon source Locust bean gum 2.5 mg/ml (C) -0.5 N.D. -0.0 +0.4 +0.2
carbon source Inulin from chicory 2.5 mg/ml (C) -0.4 N.D. +0.1 +0.4 +0.4
carbon source D-Glucose 10 mM (C) -0.6 N.D. -0.0 +0.5 +0.5
carbon source Amylose from potato 2.5 mg/ml (C) -0.2 N.D. +0.3 +0.1 +0.5
carbon source D-Glucose 10 mM (C) -0.5 N.D. -0.0 +0.5 +0.8
carbon source D-Mannose 10 mM (C) -0.1 N.D. +0.1 +0.6 +0.4
carbon source Dextrin from potato starch 2.5 mg/mL (C) +0.2 N.D. -0.2 +0.5 +0.6
carbon source D-Mannose 10 mM (C) -0.3 N.D. -0.1 +0.7 +0.7
carbon source Beta-Lactose 10 mM (C) +0.4 N.D. +0.1 +0.1 +0.4
carbon source complex media GAM 1 x (C) complex media +0.5 N.D. -0.1 +0.5 +0.2
carbon source Dextrin from potato starch 2.5 mg/ml (C) -0.1 N.D. +0.1 +0.7 +0.6
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.8 N.D. +0.3 +0.2 +0.1
carbon source Inulin from chicory 2.5 mg/mL (C) +0.1 N.D. +0.2 +0.7 +0.6
carbon source Chitin from shrimp shells 2.5 mg/ml (C) +0.6 N.D. -0.1 +0.5 +0.8
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) +0.8 N.D. -0.1 +0.2 +1.0
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.3 N.D. +0.1 +0.9 +0.9
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