Fitness for 5 genes in Bacteroides stercoris CC31F

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500 ntHMPREF1181_RS03350 and HMPREF1181_RS03355 are separated by 31 nucleotidesHMPREF1181_RS03355 and HMPREF1181_RS17225 are separated by 300 nucleotidesHMPREF1181_RS17225 and HMPREF1181_RS03360 are separated by 115 nucleotidesHMPREF1181_RS03360 and HMPREF1181_RS03365 are separated by 57 nucleotides HMPREF1181_RS03350: HMPREF1181_RS03350 - haloacid dehalogenase-like hydrolase, at 852,952 to 853,929 _RS03350 HMPREF1181_RS03355: HMPREF1181_RS03355 - MFS transporter, at 853,961 to 855,250 _RS03355 HMPREF1181_RS17225: HMPREF1181_RS17225 - IS5/IS1182 family transposase, at 855,551 to 855,754 _RS17225 HMPREF1181_RS03360: HMPREF1181_RS03360 - OmpH family outer membrane protein, at 855,870 to 856,376 _RS03360 HMPREF1181_RS03365: HMPREF1181_RS03365 - OmpH family outer membrane protein, at 856,434 to 856,949 _RS03365
Group Condition HMPREF1181_RS03350 HMPREF1181_RS03355 HMPREF1181_RS17225 HMPREF1181_RS03360 HMPREF1181_RS03365
carbon source Dextrin from potato starch 2.5 mg/ml (C) +0.0 N.D. N.D. N.D. -3.1
carbon source Inulin from chicory 2.5 mg/ml (C) -0.0 N.D. N.D. N.D. -1.3
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.1 N.D. N.D. N.D. -1.3
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) +0.2 N.D. N.D. N.D. -1.0
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) +0.0 N.D. N.D. N.D. -0.7
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) +0.1 N.D. N.D. N.D. -0.7
carbon source B-glucan from yeast 2.5 mg/ml (C) -0.5 N.D. N.D. N.D. +0.5
carbon source Locust bean gum 2.5 mg/ml (C) -0.5 N.D. N.D. N.D. +0.5
carbon source Mucin from porcine stomach type II 2.5 mg/ml (C) +0.9 N.D. N.D. N.D. -0.8
carbon source D-Maltose 10 mM (C) -0.2 N.D. N.D. N.D. +0.6
carbon source Pectin from citrus peel; filtered 1 mg/mL (C) -0.2 N.D. N.D. N.D. +0.6
carbon source Pectin from citrus peel; filtered 1 mg/mL (C) -0.3 N.D. N.D. N.D. +0.7
carbon source D-Glucosamine Hydrochloride 10 mM (C) -0.2 N.D. N.D. N.D. +0.7
carbon source B-glucan from yeast 2.5 mg/mL (C) -0.3 N.D. N.D. N.D. +1.0
carbon source complex media LB 1 x (C) complex media +0.4 N.D. N.D. N.D. +0.4
carbon source Amylose from potato 2.5 mg/mL (C) +0.1 N.D. N.D. N.D. +0.7
carbon source complex media LB 1 x (C) complex media +0.4 N.D. N.D. N.D. +0.5
carbon source pectate 2.5 mg/mL (C) -0.1 N.D. N.D. N.D. +1.0
carbon source NAG 10 mM (C) +0.1 N.D. N.D. N.D. +0.9
carbon source Beta-Lactose 10 mM (C) +0.1 N.D. N.D. N.D. +0.9
carbon source D-Maltose 10 mM (C) -0.0 N.D. N.D. N.D. +1.0
carbon source NAG 10 mM (C) +0.1 N.D. N.D. N.D. +1.1
carbon source Beta-Lactose 10 mM (C) +0.2 N.D. N.D. N.D. +1.5
carbon source Pectic galactan from potato 2.5 mg/ml (C) -0.0 N.D. N.D. N.D. +1.9
carbon source complex media Peptone 2.5 mg/mL (C) complex media +1.9 N.D. N.D. N.D. +0.8
carbon source complex media Peptone 2.5 mg/mL (C) complex media +1.7 N.D. N.D. N.D. +0.9
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media +1.8 N.D. N.D. N.D. +1.2
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media +1.9 N.D. N.D. N.D. +1.2
carbon source D-Galacturonic Acid 10 mM (C) -0.0 N.D. N.D. N.D. +3.3
carbon source D-Galacturonic Acid 10 mM (C) -0.0 N.D. N.D. N.D. +3.5
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