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_00427	BACOVA_00428	BACOVA_00429	BACOVA_00430	BACOVA_00431
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-0.0	-2.6	+0.5	-0.5	-0.3
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.4	-1.4	+0.1	+0.1	-0.1
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-0.2	-0.6	-0.2	-0.2	-0.1
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	+0.2	-1.5	+0.4	-0.4	-0.1
carbon source	Pullulan 2.5 mg/mL (C)	+0.1	-0.8	+0.3	-0.6	-0.2
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-0.3	-0.6	-0.1	-0.1	-0.0
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.3	-0.6	-0.3	+0.1	-0.0
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-0.3	-0.5	-0.1	-0.0	-0.2
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	-0.4	-0.1	-0.2	-0.1	-0.2
carbon source	pectate 2.5 mg/ml (C)	-0.3	-0.5	-0.2	+0.0	+0.0
carbon source	Polygalacturonic 2.5 mg/mL (C)	-0.2	-0.5	-0.1	-0.1	+0.0
carbon source complex media	LB 1 x (C) complex media	-0.3	-0.5	-0.1	+0.0	+0.1
carbon source	amylopectin from maize 2.5 mg/ml (C)	-0.3	-0.5	-0.2	-0.2	+0.3
carbon source	B-glucan from yeast 2.5 mg/ml (C)	-0.2	-0.6	+0.2	-0.2	-0.1
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.6	+0.2	-0.2	-0.1	+0.1
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-0.3	-0.5	-0.1	+0.1	+0.1
carbon source	b-glucan from Barley 2.5 mg/ml (C)	-0.6	+0.4	-0.4	-0.1	+0.2
carbon source	polygalacturonic 2.5 mg/ml (C)	-0.4	+0.2	-0.1	-0.0	-0.1
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	-0.4	+0.1	-0.3	+0.0	+0.1
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	-0.5	-0.0	-0.3	+0.2	+0.3
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	-0.4	+0.2	-0.2	+0.0	+0.2
carbon source complex media	R2A 1 x (C) complex media	-0.2	+0.5	-0.2	-0.0	-0.1
carbon source complex media	LB 1 x (C) complex media	-0.2	+0.5	-0.2	-0.1	+0.1
carbon source complex media	GAM 1 x (C) complex media	-0.3	+0.7	-0.2	-0.1	+0.0
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-0.3	+0.5	-0.1	+0.0	+0.1
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	-0.3	+0.6	-0.2	-0.1	+0.1
carbon source	D-Maltose 10 mM (C)	-0.2	+0.6	-0.0	-0.2	+0.1
carbon source	D-Arabinose 10 mM (C)	-0.1	+0.4	+0.2	+0.1	-0.2
carbon source	L-Rhamnose 10 mM (C)	-0.1	+0.6	-0.1	-0.1	+0.1
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C)	-0.2	+0.7	-0.1	-0.1	+0.0