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_01557	BACOVA_01558	BACOVA_01559	BACOVA_01560	BACOVA_01561
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	+0.1	+0.3	+0.0	-0.4	-6.3
carbon source	D-Arabinose 10 mM (C)	-0.3	-0.2	-0.2	-1.1	-3.9
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.1	-0.1	-0.2	-0.7	-4.5
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	+0.0	-0.1	-0.0	-1.2	-3.8
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	-0.3	-0.5	+0.2	-0.3	-4.3
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	-0.1	-0.1	+0.1	-0.9	-4.0
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	+0.0	-0.1	-0.0	-0.5	-4.2
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.0	-0.2	+0.2	-0.9	-3.9
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	+0.0	+0.1	+0.3	-0.5	-4.6
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	-0.0	+0.2	+0.0	-0.5	-4.1
carbon source	Tara gum 2.5 mg/ml (C)	-0.1	-0.3	-0.0	-0.9	-3.1
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	-0.2	-0.2	+0.0	-0.2	-3.5
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.1	-0.1	+0.3	-0.4	-3.9
carbon source	B-glucan from yeast 2.5 mg/mL (C)	-0.0	+0.2	+0.1	-0.6	-3.7
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	+0.3	+0.1	+0.3	-1.1	-3.4
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	+0.1	-0.2	+0.1	-0.0	-3.8
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.2	+0.2	+0.0	-0.4	-3.8
carbon source	D-Glucose 10 mM (C)	-0.2	-0.3	+0.2	-0.1	-3.4
carbon source	b-glucan from Barley 2.5 mg/ml (C)	+0.2	+0.0	+0.4	-0.2	-4.1
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.0	-0.1	+0.3	-0.5	-3.4
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-0.1	-0.2	+0.3	-0.3	-3.4
carbon source	Tara gum 2.5 mg/mL (C)	+0.1	-0.0	+0.2	-0.8	-3.1
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.0	+0.3	+0.2	-0.7	-3.4
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.1	+0.2	+0.1	-0.5	-3.3
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	+0.2	-0.1	+0.2	-0.2	-3.5
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	+0.2	+0.0	+0.3	-0.1	-3.5
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.1	+0.4	+0.2	-0.3	-3.3
carbon source	amylopectin from maize 2.5 mg/mL (C)	+0.3	+0.1	+0.4	+0.1	-3.7
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	+0.4	+0.2	+0.5	+0.1	-3.9
carbon source	amylopectin from maize 2.5 mg/ml (C)	+0.2	-0.0	+0.7	+1.2	-2.8