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_01957	BACOVA_01958	BACOVA_01959	BACOVA_01960	BACOVA_01961
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-0.3	-0.1	-6.8	+0.0	+0.2
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-0.1	-0.6	-5.8	-0.3	+0.1
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-0.6	-0.1	-5.9	-0.1	-0.1
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	-0.6	-0.2	-5.9	-0.0	+0.1
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	-0.3	-0.2	-5.7	-0.0	+0.1
carbon source	Tara gum 2.5 mg/mL (C)	+0.1	+0.3	-6.2	-0.1	+0.0
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-0.0	+0.0	-5.8	-0.0	-0.1
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	+0.2	+0.0	-6.2	-0.0	-0.0
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	+0.1	-0.1	-5.9	+0.1	+0.0
carbon source	Locust bean gum 2.5 mg/mL (C)	+0.3	+0.0	-6.1	-0.0	+0.0
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	+0.3	+0.1	-6.2	-0.2	+0.1
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	+0.1	-0.1	-5.8	+0.1	+0.1
carbon source	B-glucan from yeast 2.5 mg/mL (C)	+0.1	+0.2	-5.9	-0.0	-0.0
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.2	+0.1	-5.7	-0.1	+0.3
carbon source	L-Rhamnose 10 mM (C)	+0.4	-0.1	-5.8	-0.1	-0.0
carbon source	Galactan from Potato 2.5 mg/mL (C)	+0.2	+0.1	-5.9	-0.2	+0.2
carbon source	B-glucan from yeast 2.5 mg/ml (C)	+0.1	+0.0	-5.8	+0.3	-0.1
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.3	+0.0	-5.9	+0.0	+0.1
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.3	+0.1	-5.5	+0.0	+0.1
carbon source	D-Xylose 10 mM (C)	+0.3	-0.0	-5.7	+0.1	+0.1
carbon source	Locust bean gum 2.5 mg/ml (C)	+0.5	+0.1	-5.9	+0.0	+0.0
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	+0.4	+0.0	-5.8	+0.0	+0.2
carbon source	Tara gum 2.5 mg/ml (C)	+0.1	+0.3	-5.7	+0.1	+0.1
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.5	-0.1	-5.3	-0.2	+0.1
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.3	+0.2	-5.5	-0.1	+0.2
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	+0.6	+0.1	-5.3	-0.3	+0.1
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	+0.4	-0.2	-5.2	+0.0	+0.1
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	+0.6	+0.2	-5.6	+0.1	+0.2
carbon source	b-glucan from Barley 2.5 mg/ml (C)	+0.5	+0.2	-5.3	+0.2	+0.2
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	+0.4	+0.3	-5.3	-0.0	+0.4