Fitness for 5 genes in Bacteroides stercoris CC31F

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500 ntHMPREF1181_RS12575 and HMPREF1181_RS12580 are separated by 186 nucleotidesHMPREF1181_RS12580 and HMPREF1181_RS12585 are separated by 110 nucleotidesHMPREF1181_RS12585 and HMPREF1181_RS12590 are separated by 288 nucleotidesHMPREF1181_RS12590 and HMPREF1181_RS12595 are separated by 315 nucleotides HMPREF1181_RS12575: HMPREF1181_RS12575 - porin family protein, at 522,536 to 523,057 _RS12575 HMPREF1181_RS12580: HMPREF1181_RS12580 - mechanosensitive ion channel, at 523,244 to 524,092 _RS12580 HMPREF1181_RS12585: HMPREF1181_RS12585 - MIP family channel protein, at 524,203 to 524,880 _RS12585 HMPREF1181_RS12590: HMPREF1181_RS12590 - hypothetical protein, at 525,169 to 528,126 _RS12590 HMPREF1181_RS12595: HMPREF1181_RS12595 - IS66 family insertion sequence hypothetical protein, at 528,442 to 528,783 _RS12595
Group Condition HMPREF1181_RS12575 HMPREF1181_RS12580 HMPREF1181_RS12585 HMPREF1181_RS12590 HMPREF1181_RS12595
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C) -0.8 -0.3 +0.1 -0.4 N.D.
carbon source Mucin from porcine stomach type III 2.5 mg/ml (C) -0.7 -0.2 +0.4 -0.2 N.D.
carbon source B-glucan from yeast 2.5 mg/ml (C) -0.4 -0.1 +0.3 -0.2 N.D.
carbon source Amylose from potato 2.5 mg/ml (C) -0.5 -0.1 -0.0 +0.3 N.D.
carbon source Pectic galactan from potato 2.5 mg/ml (C) -0.3 -0.2 +0.3 +0.1 N.D.
carbon source Mucin from porcine stomach type III 2.5 mg/mL (C) -0.9 +0.0 +0.4 +0.3 N.D.
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) +0.6 -0.6 +0.2 -0.2 N.D.
carbon source Lentilan from mushroom 2.5 mg/ml (C) -0.4 -0.0 +0.2 +0.3 N.D.
carbon source complex media Brucella 1 x (C) complex media -0.4 +0.1 +0.2 +0.2 N.D.
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.7 +0.2 -0.7 -0.1 N.D.
carbon source Mucin from porcine stomach type II 2.5 mg/ml (C) -0.4 +0.0 +0.3 +0.3 N.D.
carbon source Lentilan from mushroom 2.5 mg/mL (C) -0.2 +0.2 +0.2 +0.3 N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.3 +0.3 -0.3 +0.3 N.D.
carbon source D-Glucose 10 mM (C) +0.6 +0.1 -0.2 +0.1 N.D.
carbon source Dextrin from potato starch 2.5 mg/ml (C) +0.6 +0.2 -0.4 +0.3 N.D.
carbon source Inulin from chicory 2.5 mg/ml (C) +0.5 +0.2 -0.2 +0.4 N.D.
carbon source complex media Peptone 2.5 mg/mL (C) complex media -0.2 +0.3 +0.3 +0.4 N.D.
carbon source Mucin from porcine stomach type II 2.5 mg/mL (C) -0.2 +0.2 +0.3 +0.5 N.D.
carbon source Locust bean gum 2.5 mg/ml (C) +0.6 +0.2 -0.2 +0.2 N.D.
carbon source Dextrin from potato starch 2.5 mg/mL (C) +0.6 +0.4 -0.2 +0.1 N.D.
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) +0.2 +0.3 +0.1 +0.2 N.D.
carbon source complex media Peptone 2.5 mg/mL (C) complex media +0.3 +0.1 +0.2 +0.4 N.D.
carbon source Pectin from citrus peel; filtered 1 mg/mL (C) +0.5 +0.1 +0.2 +0.2 N.D.
carbon source D-Mannose 10 mM (C) +1.0 +0.2 -0.4 +0.2 N.D.
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media -0.1 +0.3 +0.5 +0.5 N.D.
carbon source D-Mannose 10 mM (C) +0.7 +0.4 -0.2 +0.3 N.D.
carbon source Chitin from shrimp shells 2.5 mg/ml (C) +0.7 +0.3 +0.2 -0.0 N.D.
carbon source Inulin from chicory 2.5 mg/mL (C) +0.8 +0.4 -0.3 +0.4 N.D.
carbon source Amylose from potato 2.5 mg/mL (C) +0.3 +0.6 +0.1 +0.3 N.D.
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) +0.7 +0.5 -0.2 +0.4 N.D.
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