Fitness for 5 genes in Phocaeicola dorei CL03T12C01

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

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Group	Condition	ABI39_RS16840	ABI39_RS16845	ABI39_RS16850	ABI39_RS16860	ABI39_RS16865
carbon source	b-Glucan from Beet (1,2-b-Glucan) (C)	-0.2	-0.1	-0.2	+0.1	-0.6
carbon source	Glycogen; filtered 2.5 mg/ml (C)	+0.0	+0.1	-0.3	-0.1	-0.6
carbon source	Mucin from porcine stomach type III; autoclaved 2.5 mg/ml (C)	+0.1	+0.0	-0.2	-0.2	-0.5
carbon source	amylopectin from maize (C)	+0.2	+0.3	-0.1	-0.1	-0.5
carbon source	Galactan from Potato; filtered 2.5 mg/ml (C)	+0.4	+0.3	-0.2	-0.2	-0.5
carbon source	b-Glucan from Beet (1,2-b-Glucan); filtered 2.5 mg/ml (C)	+0.1	+0.2	-0.0	+0.2	-0.6
carbon source	Glucose-6-Phosphate (C)	+0.3	+0.1	+0.1	-0.0	-0.5
carbon source	Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C)	+0.2	+0.3	+0.1	-0.1	-0.5
carbon source	polygalacturonic; autoclaved 2.5 mg/ml (C)	+0.1	+0.3	+0.1	-0.2	-0.2
carbon source	Amylopectin from Potato (C)	-0.2	-0.1	+0.3	+0.3	-0.1
carbon source	b-Glucan from Beet (1,2-b-Glucan) (C)	+0.1	+0.4	-0.2	-0.2	+0.1
carbon source	Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C)	+0.5	+0.3	+0.1	+0.3	-0.8
carbon source	Dextrin from potato starch; autoclaved 2.5 mg/ml (C)	+0.1	+0.3	+0.4	-0.1	-0.2
carbon source	Pectic galactan from potato; filtered 2.5 mg/ml (C)	+0.5	+0.2	+0.1	-0.3	-0.0
carbon source	Galactan from Potato (C)	+0.4	+0.3	-0.2	-0.0	+0.2
carbon source	Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C)	+0.1	+0.2	-0.2	+0.2	+0.3
carbon source	Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C)	-0.2	+0.1	+0.0	+0.2	+0.5
carbon source	Pectin from apple; autoclaved 2.5 mg/ml (C)	+0.1	+0.1	+0.3	+0.3	-0.2
carbon source	D-Mannose (C)	+0.2	+0.2	+0.2	-0.2	+0.3
carbon source	Inulin from chicory; autoclaved 2.5 mg/ml (C)	+0.2	+0.1	+0.3	+0.3	-0.2
carbon source	Pectic galactan from potato; autoclaved 2.5 mg/ml (C)	+0.2	+0.2	+0.4	+0.1	-0.1
carbon source	polygalacturonic (ultrapure); filtered 2.5 mg/ml (C)	+0.2	+0.2	+0.4	+0.1	-0.2
nitrogen source	L-Glutamic (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen	+0.3	+0.2	+0.3	-0.3	+0.2
carbon source	Amylopectin from Potato; autoclaved 2.5 mg/ml (C)	-0.1	+0.2	+0.2	+0.3	+0.2
carbon source	Xylan from Beechwood (C)	+0.2	+0.3	+0.2	-0.1	+0.2
carbon source	amylopectin from maize; autoclaved 2.5 mg/ml (C)	+0.2	-0.2	+0.8	+0.1	-0.0
nitrogen source	L-Glutamic (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen	+0.1	+0.6	+0.2	-0.1	+0.2
carbon source	Amylopectin from Potato; autoclaved 2.5 mg/ml (C)	+0.4	+0.3	+0.4	-0.3	+0.2
carbon source	Fructose-6-phosphate (C)	+0.3	+0.1	+0.3	+0.4	+0.2
carbon source	Xylan from Beechwood; autoclaved 2.5 mg/ml (C)	+0.2	+0.3	+0.2	-0.0	+0.5