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_00512	BACOVA_00514	BACOVA_00513	BACOVA_00515	BACOVA_00516
carbon source	D-Galactose 10 mM (C)	N.D.	-2.6	-0.1	+0.1	-0.3
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	N.D.	-2.0	+0.1	+0.3	-0.2
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	N.D.	-1.5	-0.1	+0.1	+0.1
carbon source	Tara gum 2.5 mg/mL (C)	N.D.	-1.1	-0.2	-0.0	-0.1
carbon source complex media	GAM 1 x (C) complex media	N.D.	-0.9	-0.4	-0.1	+0.0
carbon source	Inulin from chicory 2.5 mg/mL (C)	N.D.	-0.6	-0.3	-0.1	-0.3
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	N.D.	-0.7	-0.3	-0.1	-0.2
carbon source complex media	GAM 1 x (C) complex media	N.D.	-1.0	-0.2	-0.0	+0.0
carbon source	D-Galactose 10 mM (C)	N.D.	-0.8	-0.4	-0.0	-0.1
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	N.D.	-0.6	-0.2	-0.1	-0.3
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	N.D.	-1.6	+0.2	-0.2	+0.4
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	N.D.	-0.8	-0.2	+0.1	-0.2
carbon source	Lentilan from mushroom 2.5 mg/ml (C)	N.D.	-1.0	+0.1	-0.1	+0.1
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C)	N.D.	-1.0	-0.1	+0.1	-0.0
carbon source complex media	Columbia 1 x (C) complex media	N.D.	-0.9	-0.1	-0.0	+0.2
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	N.D.	-1.0	+0.1	-0.1	+0.3
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	N.D.	-0.7	+0.3	-0.3	-0.1
carbon source	pectate 2.5 mg/ml (C)	N.D.	-0.9	+0.0	+0.1	+0.2
carbon source	D-Arabinose 10 mM (C)	N.D.	-1.6	+0.4	-0.1	+0.7
carbon source	b-glucan from Barley 2.5 mg/ml (C)	N.D.	-1.0	+0.1	+0.0	+0.4
carbon source	amylopectin from maize 2.5 mg/ml (C)	N.D.	-0.8	+0.5	-0.3	+0.1
carbon source	Pullulan 2.5 mg/mL (C)	N.D.	-1.6	+0.4	+0.4	+0.3
carbon source	D-Maltose 10 mM (C)	N.D.	-1.0	-0.0	+0.2	+0.4
carbon source complex media	BHI 1 x (C) complex media	N.D.	-0.8	+0.1	+0.1	+0.1
carbon source complex media	LB 1 x (C) complex media	N.D.	-0.7	+0.3	-0.1	+0.2
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	N.D.	+0.5	-0.4	-0.0	-0.2
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	N.D.	-1.1	+0.3	+0.5	+0.3
carbon source	Laminarin from Laminaria digitata 2.5 mg/mL (C)	N.D.	+0.5	-0.2	+0.4	-0.0
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	N.D.	+0.6	-0.3	+0.1	+0.3
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	N.D.	+1.0	+0.0	+0.2	-0.1