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_03747	BACOVA_03748	BACOVA_03749	BACOVA_03750	BACOVA_03751
carbon source	amylopectin from maize 2.5 mg/mL (C)	-0.2	-0.8	-0.1	+0.5	-3.6
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	-0.0	+0.3	-0.4	-0.3	-2.6
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	+0.1	+0.6	+0.2	+0.3	-4.0
carbon source	amylopectin from maize 2.5 mg/ml (C)	-0.5	-0.4	-0.5	+0.5	-1.4
carbon source	Pectin from apple; filtered 1 mg/ml (C)	+0.0	+0.2	-0.1	-0.3	-2.0
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-0.2	+0.1	-0.1	+0.1	-1.8
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	+0.2	-0.0	+0.1	+0.0	-2.2
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.1	+0.1	-0.0	+0.1	-1.8
carbon source	Beta-Lactose 10 mM (C)	-0.2	-0.1	+0.0	-0.3	-1.2
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-0.1	-0.1	-0.4	+0.2	-1.1
carbon source complex media	Columbia 1 x (C) complex media	-0.1	+0.0	+0.2	-0.1	-1.5
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C)	-0.2	+0.0	-0.3	+0.1	-1.1
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.2	+0.1	-0.1	+0.1	-1.6
carbon source	L-Rhamnose 10 mM (C)	+0.1	+0.3	-0.0	+0.2	-1.8
carbon source	D-Maltose 10 mM (C)	-0.1	+0.1	-0.0	-0.1	-1.3
carbon source	D-Raffinose 10 mM (C)	-0.2	-0.0	-0.2	+0.1	-1.1
carbon source	Polygalacturonic 2.5 mg/mL (C)	-0.0	+0.2	-0.0	-0.1	-1.3
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C)	-0.2	+0.1	+0.0	-0.3	-0.8
carbon source complex media	RCM 1 x (C) complex media	+0.1	-0.1	-0.0	+0.1	-1.2
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	+0.1	-0.6	+0.4	+0.1	-1.0
carbon source	Mucin from porcine stomach type III 2.5 mg/mL (C)	+0.1	+0.2	-0.0	+0.1	-1.3
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-0.2	+0.3	+0.1	-0.1	-0.9
carbon source	Galactan from Potato 2.5 mg/mL (C)	+0.2	+0.4	-0.0	+0.2	-1.5
carbon source	Dextrin from potato starch 2.5 mg/mL (C)	+0.1	+0.2	-0.2	+0.1	-0.8
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.0	+0.2	+0.0	+0.1	-1.0
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.2	+0.1	+0.2	+0.3	-1.3
carbon source	D-Arabinose 10 mM (C)	-0.0	+0.4	+0.8	-0.0	-1.4
carbon source	D-Galactose 10 mM (C)	+0.2	+0.4	-0.1	+0.3	-0.8
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	+0.5	+0.3	-0.2	+0.4	-0.7
carbon source	D-Arabinose 10 mM (C)	-0.0	+0.4	-0.1	-0.1	+0.8