Fitness for 5 genes in Bacteroides stercoris CC31F

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500 ntHMPREF1181_RS06295 and HMPREF1181_RS06300 are separated by 207 nucleotidesHMPREF1181_RS06300 and HMPREF1181_RS06305 are separated by 137 nucleotidesHMPREF1181_RS06305 and HMPREF1181_RS06310 are separated by 33 nucleotidesHMPREF1181_RS06310 and HMPREF1181_RS06315 are separated by 10 nucleotides HMPREF1181_RS06295: HMPREF1181_RS06295 - hypothetical protein, at 610,606 to 611,061 _RS06295 HMPREF1181_RS06300: HMPREF1181_RS06300 - hypothetical protein, at 611,269 to 611,934 _RS06300 HMPREF1181_RS06305: HMPREF1181_RS06305 - PhoH family protein, at 612,072 to 613,070 _RS06305 HMPREF1181_RS06310: HMPREF1181_RS06310 - phosphoribosylaminoimidazolesuccinocarboxamide synthase, at 613,104 to 614,045 _RS06310 HMPREF1181_RS06315: HMPREF1181_RS06315 - bifunctional demethylmenaquinone methyltransferase/2-methoxy-6-polyprenyl-1,4-benzoquinol methylase UbiE, at 614,056 to 614,793 _RS06315
Group Condition HMPREF1181_RS06295 HMPREF1181_RS06300 HMPREF1181_RS06305 HMPREF1181_RS06310 HMPREF1181_RS06315
carbon source Polygalacturonic 2.5 mg/mL (C) -0.2 +0.1 -0.1 -7.3 -0.8
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) -0.0 +0.2 -0.7 -7.5 +0.5
carbon source NAG 10 mM (C) -0.1 +0.1 +0.5 -6.0 -1.0
carbon source NAG 10 mM (C) -0.1 -0.1 +0.2 -5.3 -1.2
carbon source polygalacturonic 2.5 mg/mL (C) -0.5 -0.3 +0.2 -5.9 +0.1
carbon source D-Xylose 10 mM (C) -0.3 +0.1 +0.2 -5.9 -0.4
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) +0.3 +0.1 -0.2 -6.8 +0.3
carbon source D-Maltose 10 mM (C) +0.1 +0.3 +0.3 -5.9 -1.1
carbon source Sucrose 10 mM (C) -0.2 +0.2 -0.1 -5.1 -1.0
carbon source Pectin from apple; filtered 1 mg/mL (C) +0.1 +0.2 -0.5 -5.8 -0.2
carbon source D-Galactose 10 mM (C) +0.2 -0.4 -0.7 -4.3 -0.9
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.1 +0.2 +0.2 -4.8 -1.8
carbon source Locust bean gum 2.5 mg/mL (C) -2.9 -0.1 -0.5 -1.4 -1.2
carbon source D-Glucose 10 mM (C) +0.5 +0.2 -0.8 -4.3 -1.3
carbon source Pectin from apple; autoclaved 2.5 mg/ml (C) -0.2 +0.3 +0.1 -6.0 +0.1
carbon source pectate 2.5 mg/mL (C) +0.0 -0.0 +0.1 -5.7 +0.0
carbon source pectate 2.5 mg/ml (C) -0.2 +0.2 +0.4 -5.3 -0.4
carbon source Inulin from chicory 2.5 mg/mL (C) +0.6 +0.3 -1.0 -3.9 -1.0
carbon source D-Glucose 10 mM (C) +0.4 +0.5 -0.9 -4.0 -0.9
carbon source D-Glucosamine Hydrochloride 10 mM (C) +0.0 +0.2 +0.4 -5.0 -0.5
carbon source Dextrin from potato starch 2.5 mg/ml (C) +0.3 +0.6 -0.9 -4.3 -0.6
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/ml (C) -0.6 +0.6 -0.4 -3.5 -0.9
carbon source polygalacturonic 2.5 mg/ml (C) -0.2 +0.2 +0.4 -5.5 +0.4
carbon source Beta-Lactose 10 mM (C) -0.3 +0.0 +0.9 -4.2 -1.3
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) -0.2 +0.3 -0.4 -5.3 +0.8
carbon source D-Maltose 10 mM (C) -0.1 +0.1 +0.7 -4.5 -1.0
carbon source Beta-Lactose 10 mM (C) -0.1 +0.2 +0.8 -4.8 -0.5
carbon source Dextrin from potato starch 2.5 mg/mL (C) +0.5 +0.6 -0.6 -3.4 -1.4
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.9 +0.5 -0.9 -3.6 -0.9
carbon source Pectin from apple; filtered 1 mg/mL (C) +0.4 +0.5 -0.8 -3.4 +0.9
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