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_02958	BACOVA_02959	BACOVA_02960	BACOVA_02961	BACOVA_02963
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-0.1	-0.1	-2.1	N.D.	+0.0
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	+0.4	-0.2	-2.8	N.D.	+0.4
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-0.1	-0.0	+0.1	N.D.	-1.3
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.2	-0.0	+0.1	N.D.	-0.9
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.1	+0.0	+0.0	N.D.	-0.6
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	-0.3	+0.2	+0.3	N.D.	-0.9
carbon source complex media	GAM 1 x (C) complex media	-0.1	+0.1	-0.1	N.D.	-0.6
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.2	-0.0	+0.1	N.D.	-0.4
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.1	-0.1	+0.2	N.D.	-0.5
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-0.0	-0.0	+0.1	N.D.	-0.6
carbon source complex media	Columbia 1 x (C) complex media	+0.0	-0.0	+0.1	N.D.	-0.7
carbon source	Dextrin from potato starch 2.5 mg/mL (C)	+0.0	-0.1	+0.1	N.D.	-0.5
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-0.1	+0.2	+0.2	N.D.	-0.8
carbon source	amylopectin from maize 2.5 mg/mL (C)	-0.3	+0.5	-0.1	N.D.	-0.6
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-0.0	+0.0	+0.1	N.D.	-0.6
carbon source	D-Glucose 10 mM (C)	+0.1	-0.0	+0.1	N.D.	-0.6
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	+0.1	+0.1	+0.2	N.D.	-0.6
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-0.0	-0.1	+0.2	N.D.	-0.4
carbon source	Galactan from Potato 2.5 mg/mL (C)	+0.2	-0.0	+0.0	N.D.	-0.5
carbon source	D-Arabinose 10 mM (C)	-0.3	-0.2	+0.3	N.D.	-0.1
carbon source	D-Galactose 10 mM (C)	+0.1	-0.1	+0.2	N.D.	-0.4
carbon source	Xylan from corncob 2.5 mg/ml (C)	-0.2	+0.1	+0.3	N.D.	-0.4
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-0.0	+0.0	+0.2	N.D.	-0.5
carbon source	b-glucan from Barley 2.5 mg/ml (C)	-0.2	+0.1	+0.2	N.D.	-0.3
carbon source	D-Arabinose 10 mM (C)	+0.0	-0.0	+0.7	N.D.	-0.5
carbon source	amylopectin from maize 2.5 mg/ml (C)	-0.3	+0.1	+0.2	N.D.	+0.2
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	+0.1	+0.0	-0.3	N.D.	+0.4
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	+0.2	-0.1	-0.2	N.D.	+0.5
carbon source	B-glucan from yeast 2.5 mg/ml (C)	-0.1	-0.0	+0.0	N.D.	+0.6
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	-0.3	+0.1	+0.0	N.D.	+0.7