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_02280	BACOVA_02282	BACOVA_02281	BACOVA_02283	BACOVA_02284
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	+0.1	N.D.	-2.0	-2.2	+0.1
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.4	N.D.	-3.4	+0.2	+0.2
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-0.2	N.D.	-1.7	-0.8	-0.3
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-1.0	N.D.	-0.0	-2.2	+0.3
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-0.2	N.D.	-3.2	+0.3	+0.4
carbon source complex media	marine_broth_2216 1 x (C) complex media	-0.0	N.D.	-1.7	-0.9	+0.0
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.1	N.D.	-3.6	+0.8	+0.4
carbon source	D-Arabinose 10 mM (C)	-0.3	N.D.	-0.7	-1.1	-0.1
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-0.2	N.D.	-1.9	+0.0	-0.1
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	-0.3	N.D.	-1.8	-0.1	+0.1
carbon source	NAG 10 mM (C)	+0.7	N.D.	-2.0	-0.5	-0.2
carbon source	Pullulan 2.5 mg/mL (C)	-0.2	N.D.	-0.7	-1.4	+0.4
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	-0.4	N.D.	-1.7	-0.1	+0.4
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.3	N.D.	-1.8	-0.4	+0.2
carbon source complex media	GAM 1 x (C) complex media	+0.5	N.D.	-2.0	+0.1	-0.3
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	+0.2	N.D.	-2.2	+0.2	+0.1
carbon source	Tara gum 2.5 mg/ml (C)	+0.2	N.D.	-1.8	-0.2	+0.1
carbon source	amylopectin from maize 2.5 mg/ml (C)	+0.9	N.D.	-1.6	-1.6	+0.8
carbon source complex media	GAM 1 x (C) complex media	+0.5	N.D.	-2.0	+0.0	-0.1
carbon source	NAG 10 mM (C)	+0.3	N.D.	-2.1	+0.3	+0.1
carbon source	Mucin from porcine stomach type II 2.5 mg/mL (C)	+0.2	N.D.	-1.3	-0.5	+0.2
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.0	N.D.	-1.5	-0.2	+0.4
carbon source	Galactan from Potato 2.5 mg/mL (C)	-0.4	N.D.	-1.1	+0.5	-0.3
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.4	N.D.	-0.7	-0.9	+0.1
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	+0.3	N.D.	-1.6	+0.5	-0.0
carbon source	Xylan from corncob 2.5 mg/ml (C)	+0.6	N.D.	-1.0	+0.1	-0.3
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	+0.5	N.D.	-1.3	+0.6	+0.1
carbon source	Pectin from apple; filtered 1 mg/ml (C)	+0.4	N.D.	-0.8	+0.8	+0.0
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-0.2	N.D.	-1.2	+1.3	+1.0
carbon source	D-Arabinose 10 mM (C)	+2.3	N.D.	-0.5	+0.1	-0.3