Fitness for 5 genes in Bacteroides stercoris CC31F

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

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Group	Condition	HMPREF1181_RS15575	HMPREF1181_RS15580	HMPREF1181_RS15585	HMPREF1181_RS17995	HMPREF1181_RS18000
carbon source	Locust bean gum 2.5 mg/ml (C)	-0.7	-1.4	-3.5	+0.9	-0.4
carbon source	Locust bean gum 2.5 mg/mL (C)	-0.3	+0.3	-3.6	+0.7	-1.3
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C)	-0.9	-0.6	-0.9	+0.3	-0.1
carbon source	B-glucan from yeast 2.5 mg/ml (C)	-0.1	-0.3	-2.3	+1.0	-0.4
carbon source	Mucin from porcine stomach type II 2.5 mg/mL (C)	-0.4	-0.8	-0.2	+0.2	-0.9
carbon source	Inulin from chicory 2.5 mg/ml (C)	+0.1	-2.1	-0.1	+0.3	-0.1
carbon source	Mucin from porcine stomach type III 2.5 mg/ml (C)	-0.7	-0.2	-0.7	+0.4	-0.5
carbon source	Mucin from porcine stomach type III 2.5 mg/mL (C)	-0.2	-0.3	-0.5	-0.0	-0.7
carbon source complex media	marine_broth_2216 1 x (C) complex media	-0.3	-0.6	-0.3	-0.6	+0.1
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C)	-0.2	-0.1	-0.9	+0.4	-0.9
carbon source	pectate 2.5 mg/ml (C)	-0.2	-0.2	-1.3	+0.3	-0.2
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	+0.4	-1.0	+0.0	-1.5	+0.7
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	-0.0	-0.8	-1.1	+0.2	+0.4
carbon source complex media	Yeast Extract 2.5 mg/mL (C) complex media	+0.0	-0.9	-0.3	-0.4	+0.2
carbon source	D-Galactose 10 mM (C)	-0.1	-0.8	-0.7	+0.3	+0.2
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C)	-0.2	-0.6	-1.0	+0.6	+0.1
carbon source	Pectin from citrus peel; filtered 1 mg/mL (C)	+0.4	+0.3	-1.7	-0.3	+0.2
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-0.0	-1.2	-0.1	+0.4	-0.1
carbon source	Mucin from porcine stomach type II 2.5 mg/ml (C)	-0.4	-0.9	-0.2	+0.6	-0.0
carbon source complex media	GAM 1 x (C) complex media	+0.0	-0.9	-0.2	-0.2	+0.4
carbon source	Pectin from citrus peel; filtered 1 mg/mL (C)	+0.2	-0.1	-1.3	-0.2	+0.8
carbon source	B-glucan from yeast 2.5 mg/mL (C)	+0.1	-0.0	-1.5	+0.3	+0.5
carbon source	Dextrin from potato starch 2.5 mg/ml (C)	+0.3	-1.2	+0.1	+0.2	+0.0
carbon source	Amylose from potato 2.5 mg/ml (C)	-0.1	-0.5	-0.4	+0.8	-0.3
carbon source	Inulin from chicory 2.5 mg/mL (C)	+0.2	+0.1	-0.3	-0.8	+0.4
carbon source	D-Mannose 10 mM (C)	+0.4	-0.4	-0.2	-0.3	+0.4
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-0.2	-0.2	-0.3	+0.9	+0.5
carbon source	NAG 10 mM (C)	+0.1	+0.7	+0.1	-0.3	+0.4
carbon source	Chitin from shrimp shells 2.5 mg/ml (C)	-0.1	-1.0	+0.5	+1.1	+0.7
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-0.1	+0.2	+0.3	+0.1	+0.8