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_05125	BACOVA_05126	BACOVA_05127	BACOVA_05128	BACOVA_05129
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	N.D.	-0.1	-1.1	-1.0	-0.6
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	N.D.	+0.0	-1.0	-1.0	-0.8
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	N.D.	-0.3	-0.9	-1.0	-0.4
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	N.D.	-0.1	-0.8	-1.0	-0.6
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	N.D.	-0.1	-1.0	-0.8	-0.4
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	N.D.	-0.0	-0.8	-0.7	-0.7
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	N.D.	-0.1	-1.0	-0.4	-0.5
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	N.D.	-0.1	-0.6	-0.7	-0.5
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	N.D.	-0.1	-0.7	-0.7	-0.4
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	N.D.	+0.0	-0.7	-0.4	-0.5
carbon source	B-glucan from yeast 2.5 mg/ml (C)	N.D.	-0.4	-0.5	-0.6	-0.1
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C)	N.D.	-0.1	-0.6	-0.5	-0.3
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	N.D.	-0.1	-0.6	-0.8	+0.1
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	N.D.	+0.0	-0.5	-0.6	-0.3
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	N.D.	+0.0	-0.3	-0.8	-0.3
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	N.D.	-0.0	-0.4	-0.9	-0.0
carbon source	Pectin from apple; filtered 1 mg/ml (C)	N.D.	+0.1	-0.5	-0.6	-0.3
carbon source	amylopectin from maize 2.5 mg/ml (C)	N.D.	-0.1	-0.2	-0.9	-0.1
carbon source	Galactomannan from guar 2.5 mg/mL (C)	N.D.	-0.1	-0.4	-0.6	-0.2
carbon source	Galactomannan from guar 2.5 mg/mL (C)	N.D.	-0.2	-0.7	-0.4	-0.0
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	N.D.	-0.2	-0.6	-0.5	+0.1
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	N.D.	+0.1	-1.0	+0.1	-0.4
carbon source	D-Arabinose 10 mM (C)	N.D.	-0.1	-0.2	-0.7	-0.3
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	N.D.	-0.0	-0.6	-0.4	-0.2
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	N.D.	-0.1	-0.8	-0.2	-0.2
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	N.D.	-0.1	-0.6	+0.1	-0.5
carbon source	amylopectin from maize 2.5 mg/mL (C)	N.D.	+0.3	-0.3	-0.5	-0.6
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	N.D.	-0.6	-0.7	+0.6	-0.0
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	N.D.	-0.2	+0.3	-0.6	+0.2
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	N.D.	-0.3	-0.3	+0.5	-0.1