Fitness for 5 genes in Bacteroides stercoris CC31F

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500 ntHMPREF1181_RS06310 and HMPREF1181_RS06315 are separated by 10 nucleotidesHMPREF1181_RS06315 and HMPREF1181_RS06320 are separated by 33 nucleotidesHMPREF1181_RS06320 and HMPREF1181_RS06325 are separated by 1 nucleotidesHMPREF1181_RS06325 and HMPREF1181_RS06330 are separated by 40 nucleotides 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 HMPREF1181_RS06320: HMPREF1181_RS06320 - shikimate dehydrogenase, at 614,827 to 615,573 _RS06320 HMPREF1181_RS06325: HMPREF1181_RS06325 - alpha/beta hydrolase, at 615,575 to 616,591 _RS06325 HMPREF1181_RS06330: HMPREF1181_RS06330 - TPM domain-containing protein, at 616,632 to 617,534 _RS06330
Group Condition HMPREF1181_RS06310 HMPREF1181_RS06315 HMPREF1181_RS06320 HMPREF1181_RS06325 HMPREF1181_RS06330
carbon source Polygalacturonic 2.5 mg/mL (C) -7.3 -0.8 -5.0 -0.4 -0.1
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) -7.5 +0.5 -5.1 -0.3 -0.2
carbon source NAG 10 mM (C) -6.0 -1.0 -5.0 -0.2 -0.0
carbon source D-Maltose 10 mM (C) -5.9 -1.1 -4.9 +0.1 -0.2
carbon source a-Cyclodextrin 2.5 mg/mL (C) -4.8 -1.8 -4.5 -0.0 -0.8
carbon source D-Xylose 10 mM (C) -5.9 -0.4 -4.9 -0.1 -0.1
carbon source NAG 10 mM (C) -5.3 -1.2 -5.0 +0.1 +0.0
carbon source D-Glucose 10 mM (C) -4.3 -1.3 -5.4 -0.1 -0.2
carbon source Inulin from chicory 2.5 mg/mL (C) -3.9 -1.0 -5.6 -0.2 -0.7
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) -6.8 +0.3 -4.5 -0.1 -0.2
carbon source Sucrose 10 mM (C) -5.1 -1.0 -5.1 +0.0 +0.0
carbon source Dextrin from potato starch 2.5 mg/mL (C) -3.4 -1.4 -5.5 -0.2 -0.5
carbon source polygalacturonic 2.5 mg/mL (C) -5.9 +0.1 -4.9 -0.2 +0.1
carbon source Dextrin from potato starch 2.5 mg/ml (C) -4.3 -0.6 -4.5 -0.2 -1.1
carbon source D-Maltose 10 mM (C) -4.5 -1.0 -4.9 +0.0 -0.2
carbon source D-Glucose 10 mM (C) -4.0 -0.9 -5.3 +0.1 -0.3
carbon source Beta-Lactose 10 mM (C) -4.2 -1.3 -4.6 -0.1 -0.1
carbon source Polygalacturonic 2.5 mg/ml (C) -4.9 -0.3 -4.3 -0.3 -0.4
carbon source pectate 2.5 mg/mL (C) -5.7 +0.0 -4.7 -0.1 +0.3
carbon source D-Glucosamine Hydrochloride 10 mM (C) -5.0 -0.5 -4.6 +0.0 -0.0
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) -4.1 -0.9 -5.1 -0.1 -0.0
carbon source Sucrose 10 mM (C) -4.1 -0.9 -4.9 +0.0 -0.0
carbon source Beta-Lactose 10 mM (C) -4.8 -0.5 -4.4 +0.1 -0.3
carbon source Pectin from apple; autoclaved 2.5 mg/ml (C) -6.0 +0.1 -3.8 -0.2 +0.0
carbon source Pectin from citrus peel; filtered 1 mg/mL (C) -4.7 +0.1 -4.8 -0.3 -0.2
carbon source D-Mannose 10 mM (C) -3.1 -0.7 -5.5 +0.1 -0.4
carbon source pectate 2.5 mg/ml (C) -5.3 -0.4 -4.0 +0.2 -0.0
carbon source D-Xylose 10 mM (C) -4.3 -0.4 -4.8 -0.1 +0.1
carbon source polygalacturonic 2.5 mg/ml (C) -5.5 +0.4 -3.9 -0.0 +0.0
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) -5.3 +0.8 -4.2 -0.1 -0.1
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