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_04691	BACOVA_04692	BACOVA_04693	BACOVA_04694	BACOVA_04695
carbon source	D-Arabinose 10 mM (C)	-2.2	-0.1	-0.6	N.D.	-0.0
carbon source	D-Galactose 10 mM (C)	-1.5	-0.7	-0.7	N.D.	+0.1
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-0.8	+0.2	+0.1	N.D.	-1.1
carbon source	Pullulan 2.5 mg/mL (C)	-0.7	+0.1	+0.6	N.D.	-1.3
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-0.7	-0.6	+0.4	N.D.	-0.2
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	+0.2	-0.3	-1.0	N.D.	+0.1
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-0.5	-0.2	-0.4	N.D.	+0.1
carbon source	D-Galactose 10 mM (C)	-0.6	-0.3	-0.0	N.D.	+0.2
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.6	-0.3	+0.1	N.D.	+0.1
carbon source	Lentilan from mushroom 2.5 mg/mL (C)	-0.6	+0.2	-0.3	N.D.	+0.1
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-0.8	-0.2	+0.4	N.D.	-0.1
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-0.1	+0.3	-0.3	N.D.	-0.4
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	+0.4	+0.0	-0.1	N.D.	-0.7
carbon source	Locust bean gum 2.5 mg/mL (C)	-0.6	-0.1	+0.0	N.D.	+0.3
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-0.1	-0.2	-0.3	N.D.	+0.4
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.6	-0.2	+0.8	N.D.	-0.2
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	-0.6	-0.0	+0.3	N.D.	+0.2
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.5	+0.0	+0.7	N.D.	-0.1
carbon source	Galactan from Potato 2.5 mg/mL (C)	+0.3	+0.1	-0.5	N.D.	+0.2
carbon source	D-Raffinose 10 mM (C)	+0.4	+0.1	-0.5	N.D.	+0.2
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.8	+0.2	+0.6	N.D.	+0.2
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-0.6	+0.2	+0.3	N.D.	+0.3
carbon source	amylopectin from maize 2.5 mg/ml (C)	-0.2	-0.2	+1.0	N.D.	-0.2
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	-0.4	+0.1	+0.7	N.D.	-0.0
carbon source complex media	Brucella 1 x (C) complex media	+0.1	+0.1	-0.4	N.D.	+0.5
carbon source	amylopectin from maize 2.5 mg/mL (C)	-0.4	-0.1	+1.1	N.D.	-0.1
carbon source complex media	Yeast Extract 2.5 mg/mL (C) complex media	+0.6	+0.0	-0.2	N.D.	+0.3
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-0.2	+0.2	+0.4	N.D.	+0.6
carbon source	B-glucan from yeast 2.5 mg/mL (C)	+0.7	+0.1	+0.3	N.D.	-0.1
carbon source	D-Arabinose 10 mM (C)	+0.5	+0.1	+1.8	N.D.	+0.1