Fitness for 5 genes in Bacteroides stercoris CC31F

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500 ntHMPREF1181_RS15515 and HMPREF1181_RS15520 are separated by 49 nucleotidesHMPREF1181_RS15520 and HMPREF1181_RS15525 are separated by 13 nucleotidesHMPREF1181_RS15525 and HMPREF1181_RS15530 are separated by 19 nucleotidesHMPREF1181_RS15530 and HMPREF1181_RS15535 are separated by 209 nucleotides HMPREF1181_RS15515: HMPREF1181_RS15515 - ATP-dependent dethiobiotin synthetase BioD, at 51,459 to 52,121 _RS15515 HMPREF1181_RS15520: HMPREF1181_RS15520 - glycosyltransferase, at 52,171 to 53,343 _RS15520 HMPREF1181_RS15525: HMPREF1181_RS15525 - ABC transporter permease, at 53,357 to 54,601 _RS15525 HMPREF1181_RS15530: HMPREF1181_RS15530 - pyridoxal phosphate-dependent aminotransferase, at 54,621 to 55,820 _RS15530 HMPREF1181_RS15535: HMPREF1181_RS15535 - hypothetical protein, at 56,030 to 57,265 _RS15535
Group Condition HMPREF1181_RS15515 HMPREF1181_RS15520 HMPREF1181_RS15525 HMPREF1181_RS15530 HMPREF1181_RS15535
carbon source Dextrin from potato starch 2.5 mg/mL (C) N.D. +0.4 N.D. -4.9 +0.4
carbon source Dextrin from potato starch 2.5 mg/ml (C) N.D. +0.5 N.D. -4.7 +0.5
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) N.D. +0.0 N.D. -3.2 -0.1
carbon source polygalacturonic 2.5 mg/mL (C) N.D. -0.1 N.D. -3.6 +0.5
carbon source polygalacturonic 2.5 mg/ml (C) N.D. +0.1 N.D. -3.5 +0.3
carbon source NAG 10 mM (C) N.D. -0.3 N.D. -3.2 +0.3
carbon source Inulin from chicory 2.5 mg/mL (C) N.D. +0.4 N.D. -3.7 +0.3
carbon source NAG 10 mM (C) N.D. +0.0 N.D. -3.3 +0.3
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) N.D. +0.2 N.D. -2.9 -0.2
carbon source Pectin from apple; autoclaved 2.5 mg/ml (C) N.D. +0.4 N.D. -3.0 -0.2
carbon source Glycogen from bovine liver 2.5 mg/mL (C) N.D. +0.2 N.D. -2.7 -0.0
carbon source Glycogen from bovine liver 2.5 mg/ml (C) N.D. +0.4 N.D. -3.0 +0.2
carbon source Polygalacturonic 2.5 mg/ml (C) N.D. +0.1 N.D. -2.5 -0.0
carbon source Sucrose 10 mM (C) N.D. +0.0 N.D. -2.8 +0.5
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/ml (C) N.D. +0.3 N.D. -2.6 +0.0
carbon source Pectin from apple; filtered 1 mg/mL (C) N.D. -0.1 N.D. -1.8 -0.4
carbon source Inulin from chicory 2.5 mg/ml (C) N.D. +0.6 N.D. -3.0 +0.3
carbon source D-Xylose 10 mM (C) N.D. +0.0 N.D. -2.2 +0.0
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) N.D. +0.5 N.D. -2.2 -0.5
carbon source Sucrose 10 mM (C) N.D. +0.1 N.D. -2.4 +0.2
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) N.D. +0.3 N.D. -2.1 -0.3
carbon source Polygalacturonic 2.5 mg/mL (C) N.D. +0.1 N.D. -2.3 +0.1
carbon source D-Maltose 10 mM (C) N.D. +0.0 N.D. -2.2 +0.2
carbon source Pectin from apple; filtered 1 mg/mL (C) N.D. +0.1 N.D. -1.7 -0.3
carbon source D-Glucose 10 mM (C) N.D. +0.3 N.D. -2.2 +0.3
carbon source D-Mannose 10 mM (C) N.D. +0.2 N.D. -1.7 +0.2
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) N.D. -0.0 N.D. +0.6 -1.8
carbon source D-Glucose 10 mM (C) N.D. +0.3 N.D. -1.7 +0.3
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C) N.D. -0.1 N.D. +1.1 -1.3
carbon source beta-Cyclodextrin 2.5 mg/mL (C) N.D. +0.6 N.D. +1.8 +0.2
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