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_01079	BACOVA_01080	BACOVA_01081	BACOVA_01082	BACOVA_01083
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	N.D.	-1.2	-0.3	+0.0	-2.9
carbon source	amylopectin from maize 2.5 mg/ml (C)	N.D.	-1.4	-0.5	+0.1	-2.2
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	N.D.	-1.2	-0.1	-0.1	-2.3
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	N.D.	-0.6	-0.8	+0.3	-2.7
carbon source	amylopectin from maize 2.5 mg/mL (C)	N.D.	-0.5	-0.3	+0.2	-2.7
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	N.D.	-0.3	-0.2	-0.1	-2.7
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	N.D.	-0.2	-0.6	-0.0	-2.3
carbon source	b-glucan from Barley 2.5 mg/ml (C)	N.D.	-0.3	-0.1	+0.1	-2.5
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	N.D.	-0.3	-0.4	+0.1	-2.1
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	N.D.	-0.5	-0.3	-0.0	-1.8
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	N.D.	+0.2	-0.5	+0.1	-2.2
carbon source	B-glucan from yeast 2.5 mg/mL (C)	N.D.	+0.0	+0.3	+0.0	-2.5
carbon source	B-glucan from yeast 2.5 mg/ml (C)	N.D.	+0.1	+0.3	+0.0	-2.4
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	N.D.	+0.3	-0.2	+0.2	-2.1
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	N.D.	+0.7	-0.0	-0.0	-2.4
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	N.D.	+0.5	+0.1	+0.1	-2.3
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	N.D.	+0.4	+0.1	+0.1	-2.2
carbon source	Galactomannan from guar 2.5 mg/mL (C)	N.D.	+0.6	+0.1	+0.1	-2.3
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	N.D.	+0.5	+0.2	+0.0	-2.2
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	N.D.	+0.8	-0.1	+0.1	-2.1
carbon source	D-Xylose 10 mM (C)	N.D.	+0.6	+0.0	+0.0	-2.1
carbon source complex media	GAM 1 x (C) complex media	N.D.	+0.5	+0.2	+0.1	-2.2
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	N.D.	+0.7	-0.1	+0.1	-2.0
carbon source	Locust bean gum 2.5 mg/mL (C)	N.D.	+0.7	+0.2	+0.1	-2.2
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	N.D.	+0.2	+0.3	+0.4	-2.1
carbon source	Pectin from apple; filtered 1 mg/ml (C)	N.D.	+0.4	+0.1	+0.4	-1.9
carbon source	D-Galactose 10 mM (C)	N.D.	+0.6	+0.3	-0.1	-1.7
carbon source	Tara gum 2.5 mg/mL (C)	N.D.	+0.5	+0.2	+0.2	-1.8
carbon source	Mucin from porcine stomach type II 2.5 mg/mL (C)	N.D.	+0.7	+0.5	+0.2	-1.4
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	N.D.	+1.0	+0.3	+0.3	-1.5