Fitness for 3 genes in Bacteroides ovatus ATCC 8483

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

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Group	Condition	BACOVA_04603	BACOVA_04604	BACOVA_04605
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-6.1	-5.1	N.D.
carbon source	D-Galactose 10 mM (C)	-5.9	-5.0	N.D.
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-5.4	-5.5	N.D.
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-5.6	-5.3	N.D.
carbon source	D-Xylose 10 mM (C)	-5.7	-5.1	N.D.
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-5.9	-4.7	N.D.
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-5.9	-4.6	N.D.
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-5.5	-5.0	N.D.
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-5.6	-4.9	N.D.
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-5.5	-5.0	N.D.
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-5.4	-5.0	N.D.
carbon source	D-Glucose 10 mM (C)	-5.4	-4.9	N.D.
carbon source	D-Glucose 10 mM (C)	-5.5	-4.8	N.D.
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-5.3	-5.0	N.D.
carbon source	D-Galactose 10 mM (C)	-5.3	-4.9	N.D.
carbon source	amylopectin from maize 2.5 mg/mL (C)	-5.4	-4.8	N.D.
carbon source	Pullulan 2.5 mg/mL (C)	-5.4	-4.8	N.D.
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-5.4	-4.9	N.D.
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-4.7	-5.5	N.D.
carbon source	D-Xylose 10 mM (C)	-5.0	-5.2	N.D.
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-5.4	-4.8	N.D.
carbon source	Galactan from Potato 2.5 mg/mL (C)	-5.5	-4.6	N.D.
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	-5.0	-5.1	N.D.
carbon source	Inulin from chicory 2.5 mg/mL (C)	-6.0	-4.0	N.D.
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	-5.5	-4.5	N.D.
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-5.3	-4.7	N.D.
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-5.2	-4.7	N.D.
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-5.2	-4.8	N.D.
carbon source	Sucrose 10 mM (C)	-5.7	-4.2	N.D.
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	-4.9	-5.0	N.D.