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_02443	BACOVA_02444	BACOVA_02446	BACOVA_02445	BACOVA_02447
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-0.4	+0.1	-4.0	-4.0	-0.1
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-0.2	-0.6	-4.7	-2.1	-0.4
carbon source	Pullulan 2.5 mg/mL (C)	+0.3	-0.5	-3.9	-2.0	-0.4
carbon source	Dextrin from potato starch 2.5 mg/mL (C)	+0.1	-0.8	-4.3	-1.0	-0.0
carbon source	D-Mannose 10 mM (C)	+0.4	-0.8	-4.7	-0.7	-0.2
carbon source	D-Galactose 10 mM (C)	+0.5	-0.9	-4.5	-0.9	+0.0
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.4	-0.5	-4.5	-0.7	-0.3
carbon source	Inulin from chicory 2.5 mg/mL (C)	+0.1	-0.1	-4.6	-0.8	-0.1
carbon source	D-Galactose 10 mM (C)	+0.3	-0.6	-4.3	-0.6	-0.2
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.2	-0.6	-4.1	-0.7	-0.4
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	-0.3	+0.4	-3.1	-2.3	+0.1
carbon source	D-Glucose 10 mM (C)	+0.3	+0.0	-4.0	-1.4	-0.1
carbon source	NAG 10 mM (C)	+0.1	+0.1	-4.5	-1.0	+0.1
carbon source	D-Glucose 10 mM (C)	+0.3	-0.2	-4.4	-0.9	-0.0
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.2	+0.7	-4.2	-1.2	-0.4
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.5	+0.3	-4.1	-0.9	-0.6
carbon source	amylopectin from maize 2.5 mg/mL (C)	+0.4	+0.6	-4.1	-1.0	-0.7
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	-0.0	+0.5	-3.7	-0.8	-0.7
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C)	+0.1	+0.8	-3.9	-1.2	-0.2
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C)	+0.1	+0.8	-4.1	-0.6	-0.4
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.4	+0.4	-4.2	-0.5	-0.2
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	+0.2	+0.7	-3.4	-1.1	-0.3
carbon source	Locust bean gum 2.5 mg/ml (C)	+0.1	+0.9	-4.0	-0.7	-0.3
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.1	+0.8	-3.4	-2.0	+0.7
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	+0.2	+1.0	-4.0	-1.0	+0.0
carbon source	Beta-Lactose 10 mM (C)	+0.4	+0.9	-4.1	-0.7	-0.0
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	+0.4	+1.1	-4.1	-0.4	-0.2
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	+0.3	+0.9	-4.1	+0.1	-0.3
carbon source	b-glucan from Barley 2.5 mg/ml (C)	+0.4	+1.1	-3.8	-0.5	-0.2
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	+0.6	+1.6	-3.3	+0.2	-0.1