Fitness for 5 genes in Bacteroides stercoris CC31F

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500 ntHMPREF1181_RS07845 and HMPREF1181_RS07850 are separated by 190 nucleotidesHMPREF1181_RS07850 and HMPREF1181_RS07855 are separated by 5 nucleotidesHMPREF1181_RS07855 and HMPREF1181_RS07860 are separated by 48 nucleotidesHMPREF1181_RS07860 and HMPREF1181_RS07865 overlap by 4 nucleotides HMPREF1181_RS07845: HMPREF1181_RS07845 - GTP-binding protein, at 67,210 to 68,469 _RS07845 HMPREF1181_RS07850: HMPREF1181_RS07850 - hypothetical protein, at 68,660 to 69,091 _RS07850 HMPREF1181_RS07855: HMPREF1181_RS07855 - nicotinate-nucleotide adenylyltransferase, at 69,097 to 69,663 _RS07855 HMPREF1181_RS07860: HMPREF1181_RS07860 - hypothetical protein, at 69,712 to 69,921 _RS07860 HMPREF1181_RS07865: HMPREF1181_RS07865 - guanylate kinase, at 69,918 to 70,481 _RS07865
Group Condition HMPREF1181_RS07845 HMPREF1181_RS07850 HMPREF1181_RS07855 HMPREF1181_RS07860 HMPREF1181_RS07865
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -0.8 -2.2 N.D. -1.9 N.D.
carbon source Chitin from shrimp shells 2.5 mg/ml (C) +0.2 -0.6 N.D. -0.9 N.D.
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.5 -0.0 N.D. -0.4 N.D.
carbon source complex media GAM 1 x (C) complex media -0.1 -0.3 N.D. -0.6 N.D.
carbon source Dextrin from potato starch 2.5 mg/mL (C) -0.2 -0.4 N.D. -0.4 N.D.
carbon source Inulin from chicory 2.5 mg/mL (C) -0.1 -0.5 N.D. -0.4 N.D.
carbon source complex media ABB 1 x (C) complex media -0.1 -0.4 N.D. -0.5 N.D.
carbon source D-Mannose 10 mM (C) -0.1 -0.4 N.D. -0.4 N.D.
carbon source complex media GAM 1 x (C) complex media -0.1 -0.0 N.D. -0.8 N.D.
carbon source Inulin from chicory 2.5 mg/ml (C) -0.2 -0.6 N.D. +0.0 N.D.
carbon source D-Mannose 10 mM (C) -0.1 -0.4 N.D. -0.2 N.D.
carbon source Locust bean gum 2.5 mg/mL (C) +0.0 +0.1 N.D. -0.8 N.D.
carbon source Locust bean gum 2.5 mg/ml (C) +0.0 -0.9 N.D. +0.3 N.D.
carbon source NAG 10 mM (C) +0.1 +0.1 N.D. -0.6 N.D.
carbon source Glycogen from bovine liver 2.5 mg/ml (C) -0.3 -0.4 N.D. +0.2 N.D.
carbon source Pectin from citrus peel; filtered 1 mg/mL (C) -0.4 +0.4 N.D. -0.4 N.D.
carbon source Amylose from potato 2.5 mg/mL (C) -0.7 -0.0 N.D. +0.6 N.D.
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C) -0.0 +0.2 N.D. -0.4 N.D.
carbon source NAG 10 mM (C) +0.0 +0.3 N.D. -0.4 N.D.
carbon source complex media Peptone 2.5 mg/mL (C) complex media +0.2 -0.4 N.D. +0.1 N.D.
carbon source pectate 2.5 mg/mL (C) -0.1 +0.3 N.D. -0.2 N.D.
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -0.3 +0.2 N.D. +0.3 N.D.
carbon source Mucin from porcine stomach type II 2.5 mg/ml (C) -0.3 +0.4 N.D. +0.2 N.D.
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media -0.2 -0.1 N.D. +0.7 N.D.
carbon source Pectic galactan from potato 2.5 mg/ml (C) -0.1 +0.5 N.D. +0.2 N.D.
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media -0.3 +0.6 N.D. +0.4 N.D.
carbon source Galactan from Potato 2.5 mg/ml (C) +0.0 +0.5 N.D. +0.3 N.D.
carbon source Lentilan from mushroom 2.5 mg/ml (C) +0.1 +0.5 N.D. +0.2 N.D.
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) +0.3 +0.4 N.D. +0.2 N.D.
carbon source B-glucan from yeast 2.5 mg/ml (C) +0.0 +0.7 N.D. +1.0 N.D.
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