Fitness for 5 genes in Bacteroides stercoris CC31F

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

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Group	Condition	HMPREF1181_RS11580	HMPREF1181_RS11585	HMPREF1181_RS11590	HMPREF1181_RS11595	HMPREF1181_RS11600
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C)	-0.8	+0.2	-0.4	+0.1	-1.1
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-0.8	-0.1	-0.1	-0.3	+0.0
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-1.5	+0.4	+0.1	-0.7	+0.8
carbon source	Chitin from shrimp shells 2.5 mg/ml (C)	+0.1	-1.0	-0.1	-0.1	+0.1
carbon source	Pectic galactan from potato 2.5 mg/ml (C)	-0.4	+0.3	-0.2	-0.5	-0.2
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-0.2	+0.3	-0.1	-0.4	-0.4
carbon source	Pectin from apple; filtered 1 mg/mL (C)	-0.4	+0.2	+0.0	-0.3	-0.3
carbon source	Mucin from porcine stomach type II 2.5 mg/ml (C)	-1.0	+0.3	+0.3	-0.3	+0.2
carbon source	Amylose from potato 2.5 mg/ml (C)	-0.6	+0.1	+0.0	-0.2	+0.4
carbon source complex media	R2A 1 x (C) complex media	+0.4	+0.3	-0.2	-0.0	-0.5
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	+0.3	-0.7	-0.1	+0.1	+0.4
carbon source	NAG 10 mM (C)	+0.4	-0.2	-0.1	+0.2	-0.4
carbon source	Locust bean gum 2.5 mg/ml (C)	+0.4	-0.5	-0.1	+0.3	-0.1
carbon source complex media	marine_broth_2216 1 x (C) complex media	-0.9	+0.3	+0.3	+0.1	+0.3
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/ml (C)	-0.3	-0.1	+0.3	-0.0	+0.5
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	+0.7	+0.1	+0.1	+0.2	-0.7
carbon source	Dextrin from potato starch 2.5 mg/ml (C)	+0.5	-0.7	+0.2	-0.0	+0.5
carbon source	Inulin from chicory 2.5 mg/ml (C)	+0.3	-0.4	+0.3	+0.0	+0.3
carbon source	D-Mannose 10 mM (C)	+1.0	-0.7	+0.1	+0.2	+0.2
carbon source	D-Xylose 10 mM (C)	+0.7	-0.2	+0.0	+0.2	+0.1
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.6	-0.2	+0.2	-0.1	+0.3
carbon source	Dextrin from potato starch 2.5 mg/mL (C)	+0.6	-0.3	+0.2	+0.3	+0.1
carbon source	Inulin from chicory 2.5 mg/mL (C)	+1.1	-0.6	-0.0	+0.2	+0.3
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/mL (C)	+0.3	-0.1	+0.2	+0.2	+0.5
carbon source	D-Glucose 10 mM (C)	+0.9	-0.3	+0.1	+0.2	+0.1
carbon source	D-Mannose 10 mM (C)	+0.9	-0.7	+0.3	+0.4	+0.3
carbon source complex media	Yeast Extract 2.5 mg/mL (C) complex media	+0.0	+0.5	+0.3	-0.2	+0.4
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	+0.8	-0.6	-0.1	+0.7	+0.4
carbon source	Amylose from potato 2.5 mg/mL (C)	+0.4	+0.1	+0.2	+0.0	+0.7
carbon source	Locust bean gum 2.5 mg/mL (C)	+1.0	-0.1	+0.1	+0.4	+0.5