Fitness for 5 genes in Bacteroides ovatus ATCC 8483

Top 30 experiments (either direction), sorted by average fitness

Or view all 129 experiments or choose conditions or try the comparative fitness browser

Group	Condition	BACOVA_02998	BACOVA_02999	BACOVA_03000	BACOVA_03001	BACOVA_03002
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	+0.1	+0.0	-0.6	N.D.	-3.4
carbon source	amylopectin from maize 2.5 mg/ml (C)	-1.0	+0.1	-1.6	N.D.	-1.3
carbon source	D-Galactose 10 mM (C)	-0.1	-0.0	-0.5	N.D.	-2.4
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.3	+0.5	-0.2	N.D.	-3.1
carbon source complex media	GAM 1 x (C) complex media	+0.2	+0.0	+0.0	N.D.	-2.6
carbon source complex media	GAM 1 x (C) complex media	-0.4	+0.2	+0.2	N.D.	-2.3
carbon source	Tara gum 2.5 mg/ml (C)	-0.3	+0.1	+0.4	N.D.	-2.2
carbon source complex media	marine_broth_2216 1 x (C) complex media	-0.3	+0.1	+0.5	N.D.	-1.9
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	+0.2	+0.1	+0.7	N.D.	-2.6
carbon source	Pullulan 2.5 mg/mL (C)	+0.5	+0.6	-0.1	N.D.	-2.5
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	+0.0	+0.0	+1.5	N.D.	-2.8
carbon source	B-glucan from yeast 2.5 mg/ml (C)	+0.0	+0.2	+0.4	N.D.	-2.0
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	+0.0	+0.2	+1.0	N.D.	-2.4
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-0.3	+0.1	+1.0	N.D.	-2.0
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-0.1	+0.2	+0.6	N.D.	-1.8
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-0.1	+0.2	+1.1	N.D.	-2.2
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	+0.0	+0.2	+0.6	N.D.	-1.7
carbon source	B-glucan from yeast 2.5 mg/mL (C)	+0.1	+0.2	+0.8	N.D.	-1.7
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.9	+0.2	+0.3	N.D.	-1.9
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	+0.3	+0.1	+1.3	N.D.	-2.2
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	+0.9	+0.3	-0.2	N.D.	-1.5
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-0.1	+0.5	-1.5	N.D.	+0.5
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.2	+0.1	+1.2	N.D.	-1.5
carbon source	Tara gum 2.5 mg/mL (C)	+0.5	+0.2	+1.0	N.D.	-1.9
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.0	+0.3	+1.0	N.D.	-1.4
carbon source	Mucin from porcine stomach type II 2.5 mg/mL (C)	+0.4	+0.3	+0.9	N.D.	-1.3
carbon source	amylopectin from maize 2.5 mg/mL (C)	+0.4	+0.4	+1.2	N.D.	-1.5
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	+0.1	+0.7	+1.5	N.D.	-0.9
carbon source	D-Arabinose 10 mM (C)	-1.8	+0.2	+0.9	N.D.	+3.3
carbon source	D-Arabinose 10 mM (C)	-0.3	+0.4	+2.5	N.D.	+3.5