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_01619	BACOVA_01620	BACOVA_01621	BACOVA_01622	BACOVA_01623
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	+0.1	-0.1	-4.0	-4.4	-0.2
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.2	-0.4	-5.2	-2.0	+0.1
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.1	-0.4	-4.3	-2.5	-0.2
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	+0.0	-0.2	-4.5	-2.4	+0.1
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.1	-0.2	-4.6	-2.1	-0.0
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	+0.1	-0.5	-5.6	-0.7	+0.1
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	+0.0	-0.3	-5.1	-0.5	-0.0
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	+0.1	-0.3	-4.7	-0.7	-0.1
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.1	+0.1	-4.5	-0.8	+0.1
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	+0.2	-0.2	-2.6	-2.4	-0.0
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	+0.1	-0.1	-4.9	-0.1	+0.1
carbon source	D-Xylose 10 mM (C)	+0.1	-0.0	-2.9	-2.0	+0.1
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.0	-0.4	-3.5	-0.9	-0.1
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.1	-0.0	-4.0	-0.8	+0.2
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	+0.0	-0.6	-3.4	-0.6	+0.1
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	+0.0	-0.1	-4.3	-0.1	-0.0
carbon source	b-glucan from Barley 2.5 mg/ml (C)	-0.0	-0.2	-4.1	+0.0	+0.0
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.2	-0.4	-4.1	+0.5	-0.2
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.2	-0.3	-3.5	-0.4	-0.2
carbon source	D-Arabinose 10 mM (C)	-0.2	-0.6	-3.5	+0.1	+0.1
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	-0.1	-0.2	-3.7	-0.3	+0.2
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	+0.1	+0.9	-2.7	-2.5	+0.1
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	+0.1	-0.5	-3.5	+0.4	-0.2
carbon source	Tara gum 2.5 mg/ml (C)	-0.0	-0.5	-3.7	+0.5	+0.1
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	-0.3	-0.4	-3.6	+0.6	+0.1
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	+0.1	+0.4	-2.9	-1.3	+0.3
carbon source	amylopectin from maize 2.5 mg/ml (C)	-0.5	-0.2	-3.7	+1.3	-0.2
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	+0.1	-0.7	-3.7	+1.0	-0.0
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	+0.1	-0.7	-3.5	+1.0	+0.1
carbon source	amylopectin from maize 2.5 mg/mL (C)	+0.1	-0.2	-4.2	+1.3	+0.1