Fitness for 5 genes in Bacteroides ovatus ATCC 8483

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

Or view all 129 experiments or choose conditions or try the comparative fitness browser

Group	Condition	BACOVA_04967	BACOVA_04968	BACOVA_04969	BACOVA_04970	BACOVA_04971
carbon source	Pullulan 2.5 mg/mL (C)	-0.1	+0.2	-0.9	-3.3	-0.3
carbon source	D-Arabinose 10 mM (C)	+0.1	+0.3	-0.0	-0.2	-3.7
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.0	-0.2	+0.1	-1.2	-0.7
carbon source complex media	Yeast Extract 2.5 mg/mL (C) complex media	+0.0	-0.0	+0.1	-1.6	-0.3
carbon source	Tara gum 2.5 mg/ml (C)	+0.0	-0.0	+0.5	-2.8	+0.5
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	-0.1	-0.3	+0.0	-1.1	-0.3
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-0.1	+0.2	-1.5	-1.2	+1.0
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-0.2	-0.1	+0.2	-1.1	-0.1
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	+0.2	-0.2	+0.6	-0.8	-0.9
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/mL (C)	+0.1	-0.1	+0.4	-0.9	-0.3
carbon source	NAG 10 mM (C)	-0.0	-0.2	+0.6	-0.7	-0.5
carbon source	Inulin from chicory 2.5 mg/mL (C)	+0.1	-0.0	-0.1	-1.2	+0.5
carbon source	NAG 10 mM (C)	+0.0	+0.1	-0.2	-1.1	+0.4
carbon source	Sucrose 10 mM (C)	+0.1	-0.0	+0.4	-0.7	-0.4
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.1	+0.1	+0.1	-1.3	+0.5
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	+0.0	-0.3	+0.4	-1.0	+0.5
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.0	-0.0	+0.2	+0.5	-1.0
carbon source	amylopectin from maize 2.5 mg/mL (C)	+0.1	-0.1	+0.5	-0.9	+0.3
carbon source	amylopectin from maize 2.5 mg/ml (C)	+0.1	+0.3	-1.1	-0.7	+1.3
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-0.0	-0.0	+0.5	-1.1	+0.6
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.0	+0.1	+0.7	+0.2	-0.9
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	-0.2	-0.1	-0.6	-0.4	+1.6
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	-0.0	+0.1	-0.3	-0.8	+1.5
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.1	-0.1	+0.5	-0.5	+0.8
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	-0.0	+0.0	+0.8	-0.5	+0.8
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C)	+0.0	+0.1	-0.3	+1.3	-0.0
carbon source complex media	RCM 1 x (C) complex media	+0.0	-0.0	-0.3	+0.6	+0.8
carbon source	Pectin from apple; filtered 1 mg/ml (C)	-0.2	-0.2	+0.4	+0.6	+0.6
carbon source complex media	Brucella 1 x (C) complex media	-0.1	-0.0	+0.1	+0.8	+0.6
carbon source complex media	Columbia 1 x (C) complex media	-0.0	+0.4	+0.4	+0.9	-0.2