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_01907	BACOVA_01908	BACOVA_01909	BACOVA_01910	BACOVA_01911
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	+0.0	-0.5	-0.3	-5.0	-4.7
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	+0.2	-0.6	-0.7	-5.1	-3.9
carbon source	Pullulan 2.5 mg/mL (C)	+0.3	-1.2	-1.0	-4.6	-3.2
carbon source	Inulin from chicory 2.5 mg/mL (C)	+0.1	+0.0	-0.1	-6.3	-3.1
carbon source	B-glucan from yeast 2.5 mg/mL (C)	+0.1	-0.5	-0.3	-5.7	-3.0
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.1	-0.6	-1.0	-5.5	-1.8
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-0.0	+0.0	-0.3	-5.8	-2.8
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	-0.1	-0.1	-1.1	-5.3	-2.3
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	+0.2	-2.6	-0.0	-5.1	-1.1
carbon source	D-Glucose 10 mM (C)	+0.1	-0.0	-0.3	-5.7	-2.6
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	+0.0	+0.1	-0.8	-5.5	-2.2
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.0	+0.6	-0.4	-6.0	-2.7
carbon source	D-Mannose 10 mM (C)	+0.1	-0.0	-0.2	-5.5	-2.7
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-0.0	+0.1	-0.5	-6.4	-1.6
carbon source	Xylan from corn core 2.5 mg/mL (C)	+0.1	+0.1	-0.2	-6.1	-2.3
carbon source	Xylan from corn core 2.5 mg/mL (C)	+0.0	+0.2	-0.3	-6.1	-2.2
carbon source	Inulin from chicory 2.5 mg/mL (C)	+0.0	+0.2	-0.2	-5.0	-3.3
carbon source	Sucrose 10 mM (C)	+0.1	+0.0	-0.4	-5.4	-2.5
carbon source	D-Maltose 10 mM (C)	+0.0	+0.4	-0.3	-5.7	-2.6
carbon source	D-Xylose 10 mM (C)	-0.0	+0.0	-0.3	-6.0	-1.7
carbon source	Galactan from Potato 2.5 mg/mL (C)	+0.2	-0.0	-0.8	-5.8	-1.6
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.1	-0.3	-0.4	-6.1	-1.3
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-0.1	+0.3	-0.4	-5.3	-2.5
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	+0.1	+0.2	-0.6	-5.4	-2.1
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	+0.2	-2.1	-0.2	-4.8	-1.1
carbon source	amylopectin from maize 2.5 mg/mL (C)	-0.0	+0.2	-0.6	-6.0	-1.4
carbon source	Xylan from corncob 2.5 mg/ml (C)	+0.3	+0.1	+0.0	-5.4	-2.6
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	+0.1	+0.3	-0.4	-5.7	-1.7
carbon source	D-Mannose 10 mM (C)	+0.0	+0.5	+0.0	-4.9	-2.9
carbon source	D-Galactose 10 mM (C)	+0.2	+1.0	+0.4	-5.6	-1.0