Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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

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Group	Condition	BACOVA_00091	BACOVA_00092	BACOVA_00093	BACOVA_00094	BACOVA_00095
carbon source	D-Galactose 10 mM (C)	-1.8	+0.1	-0.1	-4.1	-1.9
carbon source	amylopectin from maize 2.5 mg/ml (C)	-2.0	-0.1	-1.9	-2.3	-1.5
carbon source	D-Glucose 10 mM (C)	-0.3	-0.1	-0.5	-3.9	-2.6
carbon source	amylopectin from maize 2.5 mg/mL (C)	-0.4	-0.2	-0.3	-2.5	-3.8
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-0.7	-0.0	-0.8	-2.9	-2.2
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-0.2	+0.0	-0.2	-2.8	-3.2
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-0.5	-0.0	+0.3	-2.8	-3.3
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-0.5	+0.0	-0.9	-3.0	-1.8
carbon source	D-Glucose 10 mM (C)	+0.1	-0.1	-0.0	-4.2	-1.8
carbon source	b-glucan from Barley 2.5 mg/ml (C)	-1.1	-0.1	-0.2	-2.7	-1.9
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.8	-0.1	-0.4	-2.6	-2.1
carbon source	D-Maltose 10 mM (C)	-0.2	-0.3	+0.0	-2.9	-2.5
carbon source	D-Maltose 10 mM (C)	-0.1	-0.1	-0.2	-3.1	-2.2
carbon source	Beta-Lactose 10 mM (C)	-0.5	-0.2	-0.6	-2.5	-1.9
carbon source	Inulin from chicory 2.5 mg/mL (C)	-0.6	+0.0	-1.0	-3.2	-0.9
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-0.4	+0.2	-0.9	-2.8	-1.8
carbon source	Xylan from corn core 2.5 mg/mL (C)	+0.2	+0.1	-0.2	-3.1	-2.5
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-0.6	+0.0	-1.3	-2.3	-1.3
carbon source	D-Galactose 10 mM (C)	-0.0	+0.2	+0.8	-4.0	-2.5
carbon source	Beta-Lactose 10 mM (C)	-0.1	-0.0	-1.0	-2.8	-1.5
carbon source	Inulin from chicory 2.5 mg/mL (C)	-0.2	-0.1	-0.1	-3.3	-1.7
carbon source	Xylan from corncob 2.5 mg/ml (C)	-0.6	+0.1	+0.0	-2.8	-2.0
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	+0.7	-0.1	+0.1	-2.8	-3.4
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	-0.4	-0.2	-0.5	-2.4	-1.8
carbon source	D-Mannose 10 mM (C)	-0.6	+0.0	+0.4	-3.5	-1.4
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.8	+0.1	-0.3	-2.6	-1.5
carbon source	Pullulan 2.5 mg/mL (C)	+0.6	-0.0	-0.7	-3.0	-1.9
carbon source	Locust bean gum 2.5 mg/ml (C)	-0.4	-0.1	+0.2	-2.7	-2.0
carbon source	Dextrin from potato starch 2.5 mg/mL (C)	-0.5	-0.0	+0.3	-2.9	-1.7
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	-1.0	+0.1	+0.2	-2.7	-1.3