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_05563	BACOVA_05564	BACOVA_05565	BACOVA_05566	BACOVA_05567
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	+0.1	-0.4	+0.0	-0.8	-0.1
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-0.1	-0.3	+0.0	-0.3	-0.2
carbon source	D-Glucose 10 mM (C)	-0.0	-0.3	+0.1	-0.1	-0.2
carbon source	Lentilan from mushroom 2.5 mg/mL (C)	-0.1	+0.1	+0.0	-0.2	-0.2
carbon source complex media	marine_broth_2216 1 x (C) complex media	+0.0	+0.1	+0.1	-0.5	-0.1
carbon source	Laminarin from Laminaria digitata 2.5 mg/mL (C)	+0.0	-0.2	+0.1	+0.1	-0.3
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	-0.1	-0.2	+0.2	-0.2	+0.1
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-0.2	-0.2	+0.1	-0.1	+0.1
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-0.0	-0.4	+0.2	+0.0	-0.0
carbon source	D-Galactose 10 mM (C)	-0.2	-0.5	+0.2	+0.1	+0.2
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-0.2	-0.1	+0.1	+0.0	+0.2
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	-0.3	-0.1	+0.2	+0.1	+0.2
carbon source	Mucin from porcine stomach type III 2.5 mg/mL (C)	-0.0	-0.2	+0.2	-0.1	+0.2
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C)	-0.1	+0.2	+0.2	-0.2	-0.0
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/mL (C)	+0.1	-0.0	+0.2	-0.4	+0.1
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-0.0	-0.1	-0.1	-0.3	+0.5
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.2	-0.0	-0.0	-0.2	+0.3
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.2	-0.2	-0.0	-0.2	+0.5
carbon source complex media	Columbia 1 x (C) complex media	+0.1	+0.2	+0.1	+0.1	-0.2
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	-0.1	+0.0	+0.2	-0.1	+0.3
carbon source	Pullulan 2.5 mg/mL (C)	+0.1	-0.1	-0.1	-0.3	+0.7
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	-0.0	-0.0	+0.3	+0.2	+0.2
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	+0.1	-0.1	+0.1	+0.3	+0.2
carbon source	D-Glucose 10 mM (C)	-0.0	+0.1	+0.1	+0.2	+0.2
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C)	+0.1	+0.2	+0.1	+0.1	+0.2
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	+0.2	-0.1	+0.0	-0.1	+0.7
carbon source	b-glucan from Barley 2.5 mg/ml (C)	+0.1	+0.0	+0.2	+0.2	+0.2
carbon source	D-Arabinose 10 mM (C)	-0.2	+0.1	+0.0	-0.1	+1.0
carbon source	D-Arabinose 10 mM (C)	+0.2	+0.4	+0.1	+0.1	+0.2
carbon source	amylopectin from maize 2.5 mg/ml (C)	+0.6	+0.1	+0.3	+0.3	+0.6