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_00717	BACOVA_00718	BACOVA_00719	BACOVA_00720	BACOVA_00721
carbon source complex media	GAM 1 x (C) complex media	N.D.	N.D.	-0.4	+0.4	-3.0
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	N.D.	N.D.	-0.2	+0.4	-2.7
carbon source complex media	MRS 1 x (C) complex media	N.D.	N.D.	-0.1	-0.1	-2.4
carbon source complex media	GAM 1 x (C) complex media	N.D.	N.D.	-0.1	+0.3	-2.7
carbon source	Pullulan 2.5 mg/mL (C)	N.D.	N.D.	-0.3	+0.3	-2.4
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	N.D.	N.D.	-0.5	+0.4	-2.2
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	N.D.	N.D.	-0.1	+0.4	-2.4
carbon source	amylopectin from maize 2.5 mg/mL (C)	N.D.	N.D.	-0.4	+0.5	-2.2
carbon source	Tara gum 2.5 mg/ml (C)	N.D.	N.D.	-0.4	+0.1	-1.8
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	N.D.	N.D.	+0.4	+0.4	-2.9
carbon source complex media	Columbia 1 x (C) complex media	N.D.	N.D.	-0.0	+0.2	-2.1
carbon source	amylopectin from maize 2.5 mg/ml (C)	N.D.	N.D.	-0.2	+0.4	-1.9
carbon source complex media	BHI 1 x (C) complex media	N.D.	N.D.	-0.1	+0.2	-1.8
carbon source	Locust bean gum 2.5 mg/ml (C)	N.D.	N.D.	-0.3	+0.2	-1.6
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	N.D.	N.D.	-0.3	+0.3	-1.7
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	N.D.	N.D.	-0.4	+0.5	-1.7
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	N.D.	N.D.	-0.1	+0.5	-1.9
carbon source	Galactan from Potato 2.5 mg/mL (C)	N.D.	N.D.	-0.1	+0.3	-1.6
carbon source	b-glucan from Barley 2.5 mg/ml (C)	N.D.	N.D.	-0.2	+0.3	-1.5
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	N.D.	N.D.	-0.5	+0.5	-1.4
carbon source complex media	Columbia 1 x (C) complex media	N.D.	N.D.	-0.1	+0.3	-1.5
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	N.D.	N.D.	+0.2	+0.4	-1.9
carbon source complex media	BHI 1 x (C) complex media	N.D.	N.D.	-0.0	+0.5	-1.6
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	N.D.	N.D.	-0.1	+0.5	-1.4
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	N.D.	N.D.	-0.3	+0.5	-1.2
carbon source	B-glucan from yeast 2.5 mg/ml (C)	N.D.	N.D.	+0.0	+1.0	-1.9
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	N.D.	N.D.	+0.9	+0.7	-0.4
carbon source	D-Arabinose 10 mM (C)	N.D.	N.D.	+1.9	+0.5	+0.2
carbon source	D-Arabinose 10 mM (C)	N.D.	N.D.	+1.7	+0.4	+0.7
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	N.D.	N.D.	+1.0	+0.7	+1.4