Fitness for 5 genes in Bacteroides stercoris CC31F

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500 ntHMPREF1181_RS11075 and HMPREF1181_RS11080 are separated by 39 nucleotidesHMPREF1181_RS11080 and HMPREF1181_RS11085 are separated by 6 nucleotidesHMPREF1181_RS11085 and HMPREF1181_RS11090 are separated by 382 nucleotidesHMPREF1181_RS11090 and HMPREF1181_RS11095 are separated by 899 nucleotides HMPREF1181_RS11075: HMPREF1181_RS11075 - 1-(5-phosphoribosyl)-5-[(5- phosphoribosylamino)methylideneamino]imidazole-4- carboxamide isomerase, at 206,702 to 207,424 _RS11075 HMPREF1181_RS11080: HMPREF1181_RS11080 - imidazole glycerol phosphate synthase subunit HisH, at 207,464 to 208,054 _RS11080 HMPREF1181_RS11085: HMPREF1181_RS11085 - formyltetrahydrofolate deformylase, at 208,061 to 208,918 _RS11085 HMPREF1181_RS11090: HMPREF1181_RS11090 - tRNA-Asp, at 209,301 to 209,374 _RS11090 HMPREF1181_RS11095: HMPREF1181_RS11095 - hypothetical protein, at 210,274 to 210,954 _RS11095
Group Condition HMPREF1181_RS11075 HMPREF1181_RS11080 HMPREF1181_RS11085 HMPREF1181_RS11090 HMPREF1181_RS11095
carbon source polygalacturonic 2.5 mg/mL (C) -8.0 -6.3 -2.0 N.D. -0.1
carbon source polygalacturonic 2.5 mg/ml (C) -7.3 -6.4 -2.0 N.D. -0.4
carbon source Polygalacturonic 2.5 mg/mL (C) -8.2 -5.2 -2.0 N.D. +0.0
carbon source D-Maltose 10 mM (C) -7.7 -4.9 -1.8 N.D. -0.0
carbon source Sucrose 10 mM (C) -7.4 -4.6 -2.4 N.D. +0.1
carbon source NAG 10 mM (C) -8.5 -3.9 -1.7 N.D. -0.1
carbon source D-Xylose 10 mM (C) -7.6 -4.4 -1.4 N.D. +0.0
carbon source Sucrose 10 mM (C) -6.5 -4.3 -2.5 N.D. -0.0
carbon source D-Maltose 10 mM (C) -8.0 -3.5 -1.6 N.D. -0.0
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) -6.0 -5.7 -1.4 N.D. +0.0
carbon source NAG 10 mM (C) -7.5 -3.9 -1.6 N.D. -0.0
carbon source Dextrin from potato starch 2.5 mg/mL (C) -6.1 -5.2 -1.7 N.D. +0.1
carbon source Pectin from apple; autoclaved 2.5 mg/ml (C) -6.3 -4.8 -1.7 N.D. -0.0
carbon source Inulin from chicory 2.5 mg/mL (C) -6.9 -3.7 -1.9 N.D. -0.1
carbon source D-Xylose 10 mM (C) -7.8 -3.5 -1.3 N.D. +0.0
carbon source Inulin from chicory 2.5 mg/ml (C) -6.6 -3.6 -1.2 N.D. -0.1
carbon source Pectin from apple; filtered 1 mg/mL (C) -7.2 -3.4 -0.8 N.D. +0.0
carbon source D-Glucosamine Hydrochloride 10 mM (C) -8.2 -2.0 -0.9 N.D. +0.0
carbon source D-Mannose 10 mM (C) -7.1 -2.7 -1.1 N.D. -0.0
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) -5.3 -3.7 -1.9 N.D. +0.0
carbon source D-Glucosamine Hydrochloride 10 mM (C) -8.0 -1.9 -0.8 N.D. -0.1
carbon source Beta-Lactose 10 mM (C) -8.0 -1.7 -1.1 N.D. +0.0
carbon source D-Glucose 10 mM (C) -6.0 -3.2 -1.2 N.D. -0.0
carbon source D-Galactose 10 mM (C) -5.6 -3.9 -0.8 N.D. -0.2
carbon source D-Galacturonic Acid 10 mM (C) -7.1 -2.3 -0.7 N.D. +0.1
carbon source Beta-Lactose 10 mM (C) -7.9 -1.3 -0.9 N.D. +0.1
carbon source Polygalacturonic 2.5 mg/ml (C) -5.2 -3.1 -1.8 N.D. +0.1
carbon source D-Galacturonic Acid 10 mM (C) -6.8 -2.6 -0.6 N.D. +0.0
carbon source Amylose from potato 2.5 mg/mL (C) -6.3 -2.2 -1.7 N.D. +0.2
carbon source Levan - from Erwinia herbicola 2.5 mg/ml (C) -7.4 -1.6 -0.8 N.D. -0.2
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