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_01917	BACOVA_01918	BACOVA_01919	BACOVA_01920	BACOVA_01921
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	N.D.	-4.9	-2.6	-4.7	-4.6
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	N.D.	-4.3	-2.5	-5.4	-3.9
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	N.D.	-4.5	-2.7	-4.5	-4.2
carbon source	Galactomannan from guar 2.5 mg/mL (C)	N.D.	-4.3	-2.5	-3.9	-4.1
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	N.D.	-3.7	-2.4	-4.6	-3.5
carbon source	Galactomannan from guar 2.5 mg/mL (C)	N.D.	-4.0	-2.4	-3.4	-4.2
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	N.D.	-4.3	-2.3	-3.4	-3.7
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	N.D.	-4.0	-2.3	-3.9	-3.4
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	N.D.	-3.7	-2.3	-4.1	-3.4
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	N.D.	-3.3	-2.1	-3.8	-3.2
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	N.D.	-4.1	-2.3	-2.4	-3.6
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	N.D.	-3.0	-2.5	-3.1	-3.7
carbon source	Tara gum 2.5 mg/ml (C)	N.D.	-4.1	-2.0	-2.4	-3.6
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	N.D.	-3.5	-2.1	-3.0	-3.4
carbon source	b-glucan from Barley 2.5 mg/ml (C)	N.D.	-3.1	-2.1	-3.2	-3.2
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	N.D.	-3.6	-1.7	-2.8	-3.4
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	N.D.	-3.6	-2.0	-2.7	-3.2
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	N.D.	-3.5	-2.0	-2.3	-3.3
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	N.D.	-3.2	-1.8	-3.4	-2.7
carbon source	Galactan from Potato 2.5 mg/mL (C)	N.D.	-3.6	-1.7	-2.7	-2.8
carbon source	amylopectin from maize 2.5 mg/mL (C)	N.D.	-3.5	-1.8	-2.5	-2.9
carbon source	amylopectin from maize 2.5 mg/ml (C)	N.D.	-2.7	-1.9	-3.5	-2.5
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	N.D.	-2.9	-1.9	-2.8	-2.9
carbon source	Galactan from Potato 2.5 mg/mL (C)	N.D.	-3.3	-1.6	-2.5	-3.1
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	N.D.	-3.2	-1.9	-2.5	-2.8
carbon source	Tara gum 2.5 mg/mL (C)	N.D.	-3.2	-1.8	-2.4	-2.8
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	N.D.	-3.1	-1.6	-3.0	-2.5
carbon source	D-Xylose 10 mM (C)	N.D.	-2.7	-1.6	-2.6	-3.1
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	N.D.	-3.3	-1.9	-2.0	-2.7
carbon source	D-Arabinose 10 mM (C)	N.D.	-2.1	-2.0	-2.9	-2.8