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_01934	BACOVA_01935	BACOVA_01936	BACOVA_01937	BACOVA_01938
carbon source	amylopectin from maize 2.5 mg/ml (C)	+0.2	-0.1	-1.1	-2.8	-3.9
carbon source	amylopectin from maize 2.5 mg/mL (C)	+0.8	+0.1	-0.5	-2.2	-3.6
carbon source	Pullulan 2.5 mg/mL (C)	-0.5	-0.4	-0.8	-1.1	-1.9
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	+0.1	+0.0	-0.4	-0.9	-3.1
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	+0.6	+0.4	-0.1	-1.2	-3.5
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	+0.2	+0.1	-0.2	-0.9	-2.8
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-0.3	-0.3	-0.7	-0.8	-1.4
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	+0.7	+0.6	+0.0	-1.1	-3.3
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	+0.7	+0.4	+0.3	-0.7	-2.8
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	+0.4	+0.4	+0.1	-0.7	-2.1
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.5	+0.6	+0.2	-0.7	-2.2
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.5	+0.5	+0.3	-0.6	-2.2
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.6	+0.6	+0.1	-0.7	-1.9
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	+0.5	+0.5	+0.3	-0.5	-1.9
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.5	+0.6	+0.3	-0.5	-1.9
carbon source	b-glucan from Barley 2.5 mg/ml (C)	+0.6	+0.6	+0.2	-0.3	-1.7
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	+0.8	+0.7	+0.7	-0.4	-2.3
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.6	+0.7	+0.3	-0.2	-1.2
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.6	+0.7	+0.4	-0.3	-1.1
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.7	+0.6	+0.5	-0.2	-1.4
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	+0.8	+0.8	+0.5	-0.3	-1.5
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.7	+0.7	+0.5	-0.1	-1.3
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	+0.8	+0.9	+0.6	-0.1	-1.4
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.7	+0.8	+0.6	-0.0	-1.3
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.7	+0.8	+0.6	-0.0	-1.2
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	+0.8	+0.9	+0.7	+0.4	-0.2
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	+0.9	+0.9	+0.7	+0.4	-0.1
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	+0.8	+1.0	+0.9	+0.5	-0.1
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	+1.4	+1.3	+1.1	+0.3	-0.6
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	+1.5	+1.3	+1.3	+0.5	-0.4