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_00871	BACOVA_00872	BACOVA_00873	BACOVA_00874	BACOVA_00875
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	-3.2	-3.3	-3.1	-3.1	+0.1
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-2.9	-3.0	-3.5	-2.7	-0.0
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	-3.2	-2.7	-3.4	-2.8	+0.1
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-2.8	-2.4	-3.0	-2.7	-0.1
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	-2.8	-3.0	-2.2	-2.6	-0.0
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-2.6	-2.5	-2.4	-2.4	-0.1
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	-1.6	-2.4	-2.0	-1.9	+0.0
carbon source	amylopectin from maize 2.5 mg/mL (C)	-2.0	-1.6	-1.7	-1.9	+0.0
carbon source	amylopectin from maize 2.5 mg/ml (C)	-1.9	-1.3	-1.2	-2.4	+0.1
carbon source	D-Galactose 10 mM (C)	-1.6	-1.7	-1.4	-1.8	-0.0
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-1.3	-1.4	-1.9	-1.6	+0.0
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	-1.7	-1.2	-1.4	-1.7	-0.1
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	-1.3	-1.8	-1.3	-1.3	+0.0
carbon source	Pectin from apple; filtered 1 mg/ml (C)	-1.5	-1.3	-1.4	-1.7	+0.2
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-1.3	-1.6	-1.1	-1.7	-0.0
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-1.3	-1.2	-1.6	-1.3	-0.2
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	-1.2	-1.7	-1.2	-1.3	-0.1
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-1.3	-1.1	-1.3	-1.5	-0.1
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-1.2	-1.4	-1.0	-1.4	-0.2
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	-1.3	-1.3	-1.0	-1.5	-0.0
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-1.0	-1.0	-1.7	-1.2	-0.1
carbon source	Polygalacturonic 2.5 mg/mL (C)	-1.2	-1.2	-1.1	-1.4	-0.1
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	-1.2	-1.5	-1.1	-1.2	-0.1
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C)	-1.3	-1.2	-1.3	-1.1	-0.1
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	-1.1	-1.4	-1.2	-1.3	+0.0
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-1.3	-0.9	-0.9	-1.7	-0.1
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-1.2	-0.6	-1.2	-1.8	-0.1
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-1.2	-1.0	-0.8	-1.8	+0.1
carbon source	NAG 10 mM (C)	+1.3	+1.4	+1.1	+1.0	-0.1
carbon source	NAG 10 mM (C)	+1.7	+1.5	+1.5	+1.5	-0.1