Fitness for 5 genes in Bacteroides ovatus ATCC 8483

Top 30 experiments (either direction), sorted by average fitness

Or view all 129 experiments or choose conditions or try the comparative fitness browser

Group	Condition	BACOVA_00906	BACOVA_00907	BACOVA_00908	BACOVA_00909	BACOVA_00910
carbon source	amylopectin from maize 2.5 mg/ml (C)	-0.2	-0.9	-0.1	-0.2	N.D.
carbon source	amylopectin from maize 2.5 mg/mL (C)	-0.5	-0.4	-0.1	+0.2	N.D.
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-0.3	-0.3	+0.1	+0.0	N.D.
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-0.1	-0.3	-0.1	+0.0	N.D.
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	+0.0	-0.3	-0.1	-0.1	N.D.
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.2	-0.2	+0.0	+0.0	N.D.
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-0.1	-0.2	+0.0	-0.1	N.D.
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.1	-0.3	+0.1	-0.0	N.D.
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-0.3	-0.3	+0.1	+0.2	N.D.
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-0.1	-0.3	+0.0	+0.1	N.D.
carbon source	Sucrose 10 mM (C)	-0.1	-0.3	+0.1	+0.0	N.D.
carbon source	B-glucan from yeast 2.5 mg/mL (C)	-0.2	-0.1	-0.1	+0.2	N.D.
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-0.1	-0.3	+0.0	+0.2	N.D.
carbon source	D-Galactose 10 mM (C)	-0.0	+0.1	-0.2	-0.1	N.D.
carbon source	NAG 10 mM (C)	-0.2	-0.2	+0.0	+0.2	N.D.
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.0	-0.3	+0.1	+0.1	N.D.
carbon source	Mucin from porcine stomach type II 2.5 mg/mL (C)	-0.0	-0.3	-0.0	+0.2	N.D.
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-0.2	-0.1	-0.0	+0.2	N.D.
carbon source	D-Maltose 10 mM (C)	+0.1	+0.2	-0.1	-0.1	N.D.
carbon source	Pullulan 2.5 mg/mL (C)	-0.1	+0.0	-0.3	+0.3	N.D.
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-0.2	-0.1	+0.1	+0.3	N.D.
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	+0.2	+0.2	-0.1	-0.2	N.D.
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	+0.1	-0.2	+0.1	+0.1	N.D.
carbon source	Pectin from apple; filtered 1 mg/ml (C)	+0.2	-0.1	-0.1	+0.2	N.D.
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.2	-0.1	+0.1	+0.1	N.D.
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	+0.2	+0.2	-0.1	+0.0	N.D.
carbon source	D-Arabinose 10 mM (C)	+0.1	-0.3	+0.5	+0.1	N.D.
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	+0.3	+0.2	-0.0	-0.0	N.D.
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	+0.1	+0.1	+0.1	+0.2	N.D.
carbon source complex media	RCM 1 x (C) complex media	+0.1	-0.1	+0.2	+0.3	N.D.