Fitness for 5 genes in Bacteroides stercoris CC31F

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

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Group	Condition	HMPREF1181_RS10525	HMPREF1181_RS10530	HMPREF1181_RS10535	HMPREF1181_RS10540	HMPREF1181_RS10545
carbon source	Locust bean gum 2.5 mg/mL (C)	+0.1	-0.1	-1.3	-3.8	-0.8
carbon source	Dextrin from potato starch 2.5 mg/ml (C)	-0.3	+0.3	-3.2	-2.2	-0.2
carbon source	D-Mannose 10 mM (C)	-0.4	+0.1	-2.3	-2.5	+0.1
carbon source	Chitin from shrimp shells 2.5 mg/ml (C)	-0.5	-0.1	-3.6	-1.0	+0.4
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-0.8	+0.2	-1.1	-2.5	-0.4
carbon source	D-Mannose 10 mM (C)	-0.3	+0.1	-2.2	-2.1	+0.1
carbon source	D-Glucose 10 mM (C)	-0.4	+0.1	-2.6	-1.5	+0.2
carbon source	Locust bean gum 2.5 mg/ml (C)	+0.0	+0.0	-0.3	-3.6	-0.3
carbon source	Pectin from apple; filtered 1 mg/mL (C)	+0.1	-0.1	-1.0	-3.1	-0.0
carbon source	Pectin from citrus peel; filtered 1 mg/mL (C)	+0.2	+0.1	-1.3	-3.3	+0.3
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-0.1	-0.0	-1.5	-2.5	+0.2
carbon source	Dextrin from potato starch 2.5 mg/mL (C)	-0.2	+0.2	-1.7	-1.8	-0.3
carbon source	Pectin from apple; filtered 1 mg/mL (C)	-0.1	-0.0	-0.9	-2.7	+0.0
carbon source complex media	Yeast Extract 2.5 mg/mL (C) complex media	+0.1	+0.1	-0.2	-3.3	-0.1
carbon source	Levan - from Erwinia herbicola 2.5 mg/mL (C)	-0.1	-0.0	-1.8	-1.7	+0.1
carbon source	Pectin from citrus peel; filtered 1 mg/mL (C)	+0.2	+0.1	-0.8	-3.1	+0.2
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/mL (C)	+0.1	+0.0	-1.5	-1.8	-0.1
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-0.1	+0.0	-1.6	-1.5	-0.2
carbon source	Inulin from chicory 2.5 mg/mL (C)	-0.5	+0.1	-1.1	-1.6	-0.2
carbon source	D-Glucose 10 mM (C)	-0.2	+0.1	-1.5	-1.6	+0.1
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	-0.2	+0.0	-1.9	-1.1	+0.0
carbon source	Chondroitin sulfate A from bovine trachea 2.5 mg/mL (C)	+0.0	+0.0	-1.5	-1.6	+0.0
carbon source	Chondroitin sulfate A from bovine trachea 2.5 mg/ml (C)	+0.2	+0.1	-0.8	-2.5	+0.0
carbon source	Pectic galactan from potato 2.5 mg/ml (C)	+0.1	+0.0	-0.8	-2.5	+0.4
carbon source	Inulin from chicory 2.5 mg/ml (C)	-0.2	+0.2	-1.2	-1.2	-0.2
carbon source	D-Xylose 10 mM (C)	-0.2	-0.0	-0.3	-2.3	+0.2
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/ml (C)	+0.0	+0.1	-1.2	-1.6	+0.2
carbon source	D-Xylose 10 mM (C)	+0.1	+0.0	-0.2	-2.5	+0.1
carbon source	Levan - from Erwinia herbicola 2.5 mg/ml (C)	+0.2	+0.0	-0.7	-1.7	+0.4
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	+0.1	-0.2	+2.7	-1.2	+0.2