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_00346	BACOVA_00347	BACOVA_00348	BACOVA_00349	BACOVA_00350
carbon source	amylopectin from maize 2.5 mg/ml (C)	-2.1	-0.5	+0.6	-0.2	N.D.
carbon source	Pullulan 2.5 mg/mL (C)	-2.4	+1.3	-0.3	-0.1	N.D.
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	-1.1	-0.0	-0.0	-0.0	N.D.
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-2.8	+1.7	-0.1	+0.1	N.D.
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-0.5	-0.9	+0.3	+0.0	N.D.
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-0.5	-0.6	+0.2	+0.0	N.D.
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	-1.4	+1.6	-1.0	+0.0	N.D.
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-0.3	-0.7	+0.1	-0.0	N.D.
carbon source	D-Arabinose 10 mM (C)	+0.1	-0.8	+0.3	-0.1	N.D.
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.3	-0.5	+0.4	-0.0	N.D.
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.4	+0.5	-0.2	-0.1	N.D.
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	+0.0	-0.6	+0.4	-0.0	N.D.
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.2	-0.5	+0.3	-0.1	N.D.
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	-0.3	-0.4	+0.6	+0.0	N.D.
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.6	+0.5	-0.0	+0.1	N.D.
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.5	+0.1	+0.4	+0.0	N.D.
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	+0.2	-0.6	+0.3	+0.1	N.D.
carbon source	Laminarin from Laminaria digitata 2.5 mg/mL (C)	+0.2	-0.5	+0.3	+0.1	N.D.
carbon source	Pectin from apple; filtered 1 mg/ml (C)	+0.4	-0.4	+0.3	-0.0	N.D.
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	+0.1	-0.5	+0.7	-0.1	N.D.
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C)	+0.5	-0.5	+0.3	+0.0	N.D.
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	-0.3	+0.3	+0.4	-0.0	N.D.
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	+0.3	-0.3	+0.3	+0.0	N.D.
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	+0.3	-0.4	+0.3	+0.1	N.D.
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	+0.5	-0.3	+0.2	+0.0	N.D.
carbon source complex media	Yeast Extract 2.5 mg/mL (C) complex media	+0.3	-0.5	+0.5	+0.1	N.D.
carbon source	amylopectin from maize 2.5 mg/mL (C)	+0.1	-0.1	+0.7	-0.1	N.D.
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	+0.6	+0.2	-0.0	-0.1	N.D.
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C)	+0.0	+0.3	+0.6	+0.1	N.D.
carbon source	Xylan from corn core 2.5 mg/mL (C)	+0.3	+0.6	+0.3	-0.1	N.D.