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_03418	BACOVA_03417	BACOVA_03419	BACOVA_03420	BACOVA_03421
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-3.2	-3.8	+0.0	+0.2	-3.0
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.9	-3.6	+0.1	+0.1	-3.1
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-2.3	-3.1	+0.2	+0.5	-2.7
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	-1.7	-3.2	+0.0	+0.5	-2.5
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-1.1	-2.3	+0.2	+0.0	-2.4
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	-0.8	-2.8	+0.3	+0.6	-2.1
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-0.8	-1.9	+0.2	+0.1	-2.3
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-0.5	-2.3	+0.2	+1.0	-1.8
carbon source	Laminarin from Laminaria digitata 2.5 mg/mL (C)	-1.2	+0.2	-0.1	+0.2	+0.0
carbon source	D-Mannose 10 mM (C)	-1.0	+0.2	+0.0	-0.1	+0.1
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	-0.6	+0.3	-0.1	-0.3	+0.0
carbon source	D-Arabinose 10 mM (C)	-1.5	-0.4	+0.4	+1.0	+0.3
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	+1.3	-0.5	-0.1	-0.6	-0.1
carbon source	Mucin from porcine stomach type III 2.5 mg/ml (C)	+0.7	-0.0	-0.1	-0.4	+0.2
carbon source	Pullulan 2.5 mg/mL (C)	+1.2	-0.3	-0.1	-0.2	-0.2
carbon source	D-Galactose 10 mM (C)	+0.6	+0.1	-0.1	+0.2	-0.1
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	+1.6	-0.2	-0.1	-0.4	-0.1
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.9	+0.1	-0.2	-0.1	+0.1
carbon source	D-Galactose 10 mM (C)	+0.7	+0.3	-0.2	+0.1	-0.0
carbon source complex media	marine_broth_2216 1 x (C) complex media	+0.9	+0.1	-0.1	+0.1	-0.1
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	+0.8	+0.4	-0.1	+0.0	-0.1
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.8	+0.3	+0.1	+1.1	+0.3
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.4	+0.1	-0.2	+1.1	+0.6
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.2	+0.2	+0.1	+0.6	+0.1
carbon source	D-Arabinose 10 mM (C)	-0.1	+0.2	-0.1	+0.7	+0.4
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.2	+0.2	+0.1	+0.6	+0.2
carbon source	NAG 10 mM (C)	+0.6	+0.2	+0.1	+0.4	+0.1
carbon source	amylopectin from maize 2.5 mg/ml (C)	+0.6	+0.2	-0.1	+0.5	+0.4
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.3	+0.1	+0.1	+1.2	+0.4
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	+0.7	+0.2	-0.1	+1.1	+0.5