Fitness for 5 genes in Bacteroides stercoris CC31F

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500 ntHMPREF1181_RS14035 and HMPREF1181_RS14040 are separated by 15 nucleotidesHMPREF1181_RS14040 and HMPREF1181_RS14045 are separated by 311 nucleotidesHMPREF1181_RS14045 and HMPREF1181_RS14050 are separated by 169 nucleotidesHMPREF1181_RS14050 and HMPREF1181_RS14055 are separated by 131 nucleotides HMPREF1181_RS14035: HMPREF1181_RS14035 - chaperone modulator CbpM, at 328,436 to 328,732 _RS14035 HMPREF1181_RS14040: HMPREF1181_RS14040 - J domain-containing protein, at 328,748 to 329,725 _RS14040 HMPREF1181_RS14045: HMPREF1181_RS14045 - glycoside hydrolase family 9 protein, at 330,037 to 332,565 _RS14045 HMPREF1181_RS14050: HMPREF1181_RS14050 - low specificity L-threonine aldolase, at 332,735 to 333,757 _RS14050 HMPREF1181_RS14055: HMPREF1181_RS14055 - chaperonin GroEL, at 333,889 to 335,526 _RS14055
Group Condition HMPREF1181_RS14035 HMPREF1181_RS14040 HMPREF1181_RS14045 HMPREF1181_RS14050 HMPREF1181_RS14055
carbon source Chitin from shrimp shells 2.5 mg/ml (C) -0.2 -0.6 -0.4 -0.2 N.D.
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C) -0.4 -0.2 +0.0 -0.3 N.D.
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C) -0.1 -0.3 -0.0 -0.3 N.D.
carbon source Mucin from porcine stomach type II 2.5 mg/mL (C) +0.1 -0.1 -0.3 -0.3 N.D.
carbon source NAG 10 mM (C) -0.3 -0.1 +0.1 -0.1 N.D.
carbon source Locust bean gum 2.5 mg/ml (C) -0.5 -0.3 +0.4 -0.0 N.D.
carbon source Locust bean gum 2.5 mg/mL (C) -0.3 -0.1 +0.4 -0.4 N.D.
carbon source NAG 10 mM (C) -0.3 -0.1 +0.2 +0.2 N.D.
carbon source Amylose from potato 2.5 mg/ml (C) -0.3 +0.2 +0.0 +0.1 N.D.
carbon source Beta-Lactose 10 mM (C) -0.3 -0.1 +0.3 +0.1 N.D.
carbon source Inulin from chicory 2.5 mg/mL (C) -0.4 -0.0 +0.3 +0.2 N.D.
carbon source Beta-Lactose 10 mM (C) -0.3 +0.1 +0.2 +0.1 N.D.
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -0.3 -0.3 +0.3 +0.4 N.D.
carbon source D-Glucose 10 mM (C) -0.5 +0.1 +0.3 +0.3 N.D.
carbon source B-glucan from yeast 2.5 mg/ml (C) +0.3 -0.0 +0.2 -0.2 N.D.
carbon source D-Mannose 10 mM (C) -0.4 -0.1 +0.3 +0.4 N.D.
carbon source Pectin from apple; filtered 1 mg/mL (C) -0.3 +0.2 +0.1 +0.3 N.D.
carbon source complex media marine_broth_2216 1 x (C) complex media +0.3 +0.1 +0.1 -0.2 N.D.
carbon source Dextrin from potato starch 2.5 mg/mL (C) -0.4 +0.0 +0.3 +0.4 N.D.
carbon source D-Mannose 10 mM (C) -0.4 +0.0 +0.3 +0.4 N.D.
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -0.8 +0.5 +0.3 +0.4 N.D.
carbon source Inulin from chicory 2.5 mg/ml (C) -0.2 +0.2 +0.2 +0.4 N.D.
carbon source complex media marine_broth_2216 1 x (C) complex media -0.1 +0.2 +0.3 +0.1 N.D.
carbon source D-Glucose 10 mM (C) -0.2 +0.0 +0.3 +0.5 N.D.
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.2 +0.0 +0.5 +0.4 N.D.
carbon source Glycogen from bovine liver 2.5 mg/ml (C) +0.0 +0.3 +0.1 +0.4 N.D.
carbon source Dextrin from potato starch 2.5 mg/ml (C) -0.3 +0.4 +0.4 +0.5 N.D.
carbon source complex media Peptone 2.5 mg/mL (C) complex media +0.2 +0.4 +0.2 +0.2 N.D.
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media +0.4 +0.2 +0.3 +0.2 N.D.
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.1 +0.5 +0.1 +0.4 N.D.
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