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_05116	BACOVA_05117	BACOVA_05118	BACOVA_05119	BACOVA_05120
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	+0.2	+0.0	-3.5	-3.2	-1.3
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	+0.2	+0.1	-3.0	-3.8	-0.9
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	+0.1	-0.2	-2.8	-3.5	-0.7
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.2	+0.1	-3.5	-2.8	-0.9
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	+0.1	+0.2	-2.8	-3.3	-0.8
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.2	-0.2	-3.1	-3.0	-0.5
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	+0.1	+0.3	-3.1	-3.2	-0.7
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.3	-0.0	-3.0	-3.1	-0.7
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	+0.2	-0.1	-2.6	-3.1	-0.8
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	+0.1	-0.2	-2.7	-2.8	-0.8
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	+0.1	+0.1	-2.3	-3.5	-0.8
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	+0.0	-0.2	-2.2	-3.3	-0.6
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	-0.0	-0.1	-2.2	-3.2	-0.7
carbon source	Tara gum 2.5 mg/mL (C)	+0.1	-0.0	-2.6	-3.1	-0.6
carbon source	Pectin from apple; filtered 1 mg/ml (C)	+0.0	+0.1	-2.5	-3.1	-0.8
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	+0.1	+0.3	-3.2	-2.8	-0.7
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.1	-0.3	-2.3	-2.9	-0.8
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	+0.2	+0.2	-2.4	-3.2	-0.9
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.1	-0.2	-2.4	-2.9	-0.7
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	+0.1	+0.0	-2.3	-3.3	-0.6
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.0	-0.0	-2.6	-2.9	-0.5
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-0.2	+0.3	-2.4	-2.8	-0.9
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	+0.1	-0.2	-2.3	-2.5	-1.0
carbon source	Tara gum 2.5 mg/ml (C)	+0.2	+0.4	-2.4	-3.2	-0.8
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	+0.1	-0.0	-2.2	-3.1	-0.7
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	+0.1	+0.1	-2.3	-2.9	-0.7
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	+0.3	-0.1	-2.1	-3.1	-0.7
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	+0.2	+0.1	-2.6	-2.7	-0.7
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	+0.2	+0.4	-2.7	-2.6	-0.9
carbon source	L-Rhamnose 10 mM (C)	+0.1	+0.3	-2.3	-2.7	-0.7