Fitness for 5 genes in Bacteroides stercoris CC31F

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

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Group	Condition	HMPREF1181_RS04345	HMPREF1181_RS04350	HMPREF1181_RS04355	HMPREF1181_RS04360	HMPREF1181_RS04365
carbon source	Dextrin from potato starch 2.5 mg/ml (C)	+1.1	-3.1	-2.9	-2.2	-3.3
carbon source	D-Mannose 10 mM (C)	+0.5	-2.9	-2.6	-1.7	-3.2
carbon source	D-Mannose 10 mM (C)	+0.8	-2.8	-2.6	-1.7	-3.0
carbon source	Locust bean gum 2.5 mg/mL (C)	-0.7	-1.9	-2.2	-2.0	-2.5
carbon source	Inulin from chicory 2.5 mg/mL (C)	+1.1	-3.0	-2.6	-1.7	-2.9
carbon source	Dextrin from potato starch 2.5 mg/mL (C)	+0.6	-2.6	-2.3	-2.0	-2.6
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	+1.0	-2.3	-2.6	-2.3	-2.6
carbon source	Pectin from citrus peel; filtered 1 mg/mL (C)	-0.8	-1.9	-2.0	-1.4	-2.3
carbon source	Pectin from apple; filtered 1 mg/mL (C)	-1.4	-1.5	-1.7	-1.5	-2.2
carbon source	Chondroitin sulfate A from bovine trachea 2.5 mg/ml (C)	-0.9	-1.8	-1.6	-1.4	-2.4
carbon source	D-Glucose 10 mM (C)	+0.5	-2.5	-2.1	-1.4	-2.5
carbon source	B-glucan from yeast 2.5 mg/ml (C)	-3.0	-1.1	-1.2	-1.1	-1.4
carbon source	Chondroitin sulfate A from bovine trachea 2.5 mg/mL (C)	-0.7	-1.5	-1.7	-1.5	-2.3
carbon source	D-Glucose 10 mM (C)	+0.8	-2.4	-2.1	-1.5	-2.5
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	-0.8	-1.7	-1.4	-1.5	-2.3
carbon source	Locust bean gum 2.5 mg/ml (C)	-0.4	-1.8	-1.4	-1.6	-2.4
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/mL (C)	+0.0	-1.7	-1.8	-1.2	-1.9
carbon source	Pectin from citrus peel; filtered 1 mg/mL (C)	+0.6	-1.9	-1.8	-1.2	-2.2
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C)	-3.0	-0.8	-0.7	-0.8	-1.1
carbon source	NAG 10 mM (C)	-0.8	-1.4	-1.1	-1.3	-1.7
carbon source	Inulin from chicory 2.5 mg/ml (C)	+0.6	-1.9	-1.8	-1.1	-1.9
carbon source	NAG 10 mM (C)	-0.3	-1.4	-1.3	-1.2	-1.7
carbon source	pectate 2.5 mg/mL (C)	-0.1	-1.3	-1.3	-1.3	-1.5
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/ml (C)	+0.1	-1.5	-1.5	-1.1	-1.7
carbon source	B-glucan from yeast 2.5 mg/mL (C)	+0.4	-1.2	-1.6	-1.4	-1.6
carbon source	D-Maltose 10 mM (C)	-0.3	-1.2	-1.4	-0.9	-1.6
carbon source	Glycogen from bovine liver 2.5 mg/ml (C)	+0.2	-1.6	-1.3	-1.1	-1.6
carbon source	Pectin from apple; filtered 1 mg/mL (C)	+0.7	-1.4	-1.7	-1.2	-1.7
carbon source complex media	marine_broth_2216 1 x (C) complex media	-2.4	-0.7	-0.7	-0.7	-0.7
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	+0.3	-1.2	-1.4	-1.0	-1.5