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_03849	BACOVA_03850	BACOVA_03851	BACOVA_03852	BACOVA_03853
carbon source	D-Arabinose 10 mM (C)	+2.7	-3.1	-1.5	-2.3	-0.9
carbon source	D-Arabinose 10 mM (C)	+1.9	-2.4	-1.4	-1.1	-0.5
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	-0.2	+0.1	-0.2	-0.2	-1.4
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	-0.3	-0.1	-0.9	+0.0	-0.4
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-0.0	-0.2	-0.1	-0.3	-0.9
carbon source	Locust bean gum 2.5 mg/mL (C)	-0.2	-0.0	-0.5	-0.2	-0.5
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.4	-0.3	-0.2	+0.1	-0.7
carbon source	amylopectin from maize 2.5 mg/mL (C)	-0.3	-0.3	-1.1	+0.4	-0.1
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-0.1	+0.0	-0.4	-0.2	-0.7
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	-0.1	-0.1	-0.5	-0.2	-0.4
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	-0.2	-0.1	-0.7	+0.2	-0.5
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-0.1	-0.0	-0.4	+0.0	-0.8
carbon source	b-glucan from Barley 2.5 mg/ml (C)	-0.2	-0.1	-0.0	-0.1	-0.9
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	-0.1	-0.0	-0.3	-0.1	-0.8
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-0.2	-0.1	-0.0	-0.1	-0.9
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/ml (C)	-0.2	-0.0	-0.5	-0.2	-0.3
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	-0.1	-0.1	-0.6	+0.0	-0.4
carbon source	Mucin from porcine stomach type II 2.5 mg/mL (C)	-0.2	-0.1	+0.0	-0.1	-0.8
carbon source	Pectin from apple; filtered 1 mg/ml (C)	+0.0	+0.1	-0.3	-0.1	-0.9
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-0.2	-0.1	+0.2	-0.2	-0.9
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	-0.0	+0.1	-0.1	-0.2	-0.8
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-0.5	-0.0	-0.2	+0.2	-0.4
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-0.6	-0.2	-0.0	+0.1	-0.3
carbon source	D-Galactose 10 mM (C)	-0.3	-0.1	-0.4	+0.1	-0.3
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-0.3	+0.1	+0.1	-0.0	-0.9
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-0.1	+0.1	+0.0	+0.1	-0.9
carbon source	D-Mannose 10 mM (C)	-0.2	-0.1	+0.2	+0.1	-0.8
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	-0.1	+0.1	+0.2	+0.1	-1.0
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	+0.1	-0.2	-0.7	+0.1	+0.2
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	+0.3	-0.2	-0.1	+0.3	-0.4