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_02558	BACOVA_02559	BACOVA_02560	BACOVA_02561	BACOVA_02562
carbon source	polygalacturonic 2.5 mg/ml (C)	-2.7	-1.2	-2.9	-0.6	-0.9
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/ml (C)	-2.9	-0.8	-2.7	-0.5	-0.1
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C)	-2.8	-0.9	-2.3	-0.3	-0.4
carbon source	Polygalacturonic 2.5 mg/mL (C)	-3.1	-1.0	-2.8	+0.0	+0.1
carbon source	Polygalacturonic 2.5 mg/mL (C)	-2.7	-1.3	-2.6	+0.0	-0.1
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C)	-2.5	-0.9	-2.6	-0.0	-0.4
carbon source	polygalacturonic 2.5 mg/mL (C)	-2.7	-0.6	-3.3	+0.2	+0.1
carbon source	pectate 2.5 mg/ml (C)	-2.3	-0.8	-2.2	-0.4	-0.3
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/mL (C)	-2.4	-0.9	-2.5	+0.1	-0.4
carbon source	pectate 2.5 mg/mL (C)	-2.5	-0.8	-2.5	-0.2	-0.0
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-2.4	-1.5	-2.2	-0.0	+0.5
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-2.2	-0.9	-2.3	-0.1	+0.2
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C)	-1.5	-0.9	-1.8	-0.1	-0.4
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C)	-1.4	-0.8	-1.8	-0.1	-0.6
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	-1.6	-0.2	-1.1	-0.6	-1.0
carbon source complex media	GAM 1 x (C) complex media	-0.0	-0.4	-0.1	-2.4	-0.9
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	-1.3	-0.1	-1.8	-0.1	-0.5
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	-0.4	+0.2	+0.1	-1.0	-2.5
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.9	-0.2	-0.9	+0.0	-1.5
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-1.5	-0.8	-1.3	+0.3	-0.2
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.3	-0.5	+0.2	-0.8	-2.1
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-1.5	-0.3	-1.0	+0.2	-0.8
carbon source	Galactan from Potato 2.5 mg/mL (C)	-1.4	-0.6	-1.1	+0.1	-0.1
carbon source	Galactan from Potato 2.5 mg/mL (C)	-1.2	-0.5	-1.1	+0.2	-0.4
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-0.6	-0.6	-0.6	-0.4	-0.8
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.8	-0.4	-1.0	+0.1	-0.9
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-0.9	-0.4	-0.8	-0.6	-0.2
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-1.0	-0.7	-0.8	+0.1	-0.4
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-1.4	-0.4	-1.0	+0.0	+0.6
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-0.8	+0.1	-0.2	-1.5	+0.3