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_03745	BACOVA_03746	BACOVA_03747	BACOVA_03748	BACOVA_03749
carbon source	amylopectin from maize 2.5 mg/ml (C)	+0.0	-0.7	-0.5	-0.4	-0.5
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	+0.0	-1.3	-0.0	+0.3	-0.4
carbon source	amylopectin from maize 2.5 mg/mL (C)	+0.1	-0.4	-0.2	-0.8	-0.1
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	-0.2	-0.5	-0.5	-0.2	+0.0
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C)	-0.3	-0.6	-0.2	+0.0	-0.3
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-0.2	-0.7	-0.2	+0.1	-0.1
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-0.4	-0.6	-0.0	-0.0	-0.1
carbon source complex media	R2A 1 x (C) complex media	-0.4	-0.2	-0.3	-0.1	-0.1
carbon source complex media	GAM 1 x (C) complex media	-0.3	-0.8	-0.2	+0.2	-0.0
carbon source complex media	GAM 1 x (C) complex media	-0.5	-0.4	-0.1	+0.1	-0.1
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-0.1	-0.7	+0.1	-0.6	+0.4
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-0.0	-0.5	-0.4	+0.3	-0.3
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	-0.1	-0.8	-0.0	+0.2	-0.2
carbon source	D-Maltose 10 mM (C)	-0.5	-0.4	-0.1	+0.1	-0.0
carbon source	Galactan from Potato 2.5 mg/mL (C)	-0.4	-0.6	+0.0	+0.0	+0.1
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-0.2	-0.6	+0.2	+0.1	-0.1
carbon source	D-Mannose 10 mM (C)	-0.2	-0.7	-0.1	+0.2	+0.2
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.3	-0.5	+0.2	-0.0	+0.1
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-0.1	-0.7	-0.0	+0.3	-0.0
carbon source	D-Arabinose 10 mM (C)	-0.3	-1.5	-0.0	+0.4	+0.8
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-0.1	-0.6	-0.2	+0.3	+0.1
carbon source	D-Galactose 10 mM (C)	-0.3	-0.7	+0.2	+0.4	-0.1
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-0.3	-0.6	+0.1	+0.6	+0.2
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	+0.2	-0.6	-0.1	+0.3	+0.0
carbon source	D-Arabinose 10 mM (C)	+0.3	-0.5	-0.0	+0.4	-0.1
carbon source	B-glucan from yeast 2.5 mg/ml (C)	+0.8	-0.7	+0.2	-0.0	-0.1
carbon source	Pullulan 2.5 mg/mL (C)	+0.4	-0.3	+0.5	-0.1	+0.1
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.3	+0.4	+0.2	+0.1	+0.2
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	+0.6	+0.5	+0.5	+0.3	-0.2
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	+0.8	+0.2	+0.3	+0.3	+0.3