Fitness for 5 genes in Phocaeicola dorei CL03T12C01

Top 30 experiments (either direction), sorted by average fitness

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Group	Condition	ABI39_RS05230	ABI39_RS05235	ABI39_RS05240	ABI39_RS05245	ABI39_RS05250
nitrogen source	L-Glutamic (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen	-0.1	-0.4	-0.0	+0.0	-0.4
carbon source	polygalacturonic (ultrapure) (C)	-0.2	-0.1	-0.1	-0.3	+0.1
carbon source	Beta-Lactose 2.5 mg/ml (C)	+0.2	-0.2	+0.1	-0.3	-0.2
carbon source	(+)-Arabinogalactan; autoclaved 5 mg/ml (C)	+0.2	+0.0	-0.1	-0.2	-0.3
carbon source	Amylopectin from Potato; autoclaved 2.5 mg/ml (C)	-0.1	+0.0	-0.1	+0.7	-0.8
carbon source	NAG 2.5 mg/ml (C)	+0.3	-0.0	+0.1	-0.2	-0.4
carbon source	Amylopectin from Potato; autoclaved 2.5 mg/ml (C)	+0.0	-0.1	-0.1	+0.4	-0.4
carbon source	Fructose-6-phosphate (C)	-0.3	-0.1	-0.1	+0.2	+0.2
nitrogen source	L-Asparagine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen	+0.2	+0.1	-0.1	-0.4	+0.2
carbon source	b-Glucan from Beet (1,2-b-Glucan) (C)	-0.1	-0.2	-0.2	-0.1	+0.6
carbon source	Galactan from Potato; autoclaved 2.5 mg/ml (C)	+0.1	+0.4	-0.2	+0.2	-0.4
carbon source	Locust bean gum; autoclaved 2.5 mg/ml (C)	+0.1	+0.2	+0.1	-0.3	+0.2
carbon source	Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C)	-0.1	+0.4	-0.0	+0.1	-0.2
carbon source	B-glucan from yeast (C)	+0.3	-0.1	-0.2	+0.1	+0.2
carbon source	B-glucan from yeast; autoclaved 2.5 mg/ml (C)	+0.2	+0.4	-0.2	+0.1	-0.0
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/ml (C)	-0.1	+0.3	+0.1	-0.2	+0.3
carbon source	Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C)	-0.4	+0.5	-0.3	+0.5	+0.2
carbon source	polygalacturonic (ultrapure); autoclaved 2.5 mg/ml (C)	-0.1	+0.4	-0.1	+0.3	+0.1
carbon source	Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C)	+0.2	+0.3	-0.2	+0.1	+0.1
carbon source	Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C)	+0.2	+0.5	-0.1	+0.2	-0.2
carbon source	amylopectin from maize (C)	-0.0	+0.1	+0.2	+0.5	-0.2
carbon source	Galactan from Potato; autoclaved 2.5 mg/ml (C)	+0.2	+0.4	-0.2	+0.1	+0.1
carbon source	b-Glucan from Beet (1,2-b-Glucan); filtered 2.5 mg/ml (C)	+0.1	+0.4	+0.0	+0.4	-0.1
carbon source	Galactan from Potato; filtered 2.5 mg/ml (C)	+0.1	+0.5	-0.2	+0.5	-0.1
carbon source	Pectic galactan from potato; filtered 2.5 mg/ml (C)	+0.1	+0.4	+0.0	+0.2	+0.1
carbon source	Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C)	+0.3	+0.9	-0.1	-0.1	-0.0
carbon source	Pectin from apple; filtered 1 mg/ml (C)	-0.0	+0.3	+0.0	+0.0	+0.7
carbon source	Galactan from Potato; filtered 2.5 mg/ml (C)	+0.4	+0.3	-0.0	+0.5	+0.1
carbon source	Galactan from Potato (C)	+0.1	+0.6	-0.1	-0.0	+0.8
carbon source	Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C)	+0.1	+0.6	-0.1	+0.3	+0.6