Fitness for 5 genes in Pseudomonas syringae pv. syringae B728a

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

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Group	Condition	Psyr_1790	Psyr_1791	Psyr_1792	Psyr_1793	Psyr_1794
in planta	apoplastic; Green bean; 13 days	-0.2	-2.0	-0.1	+0.5	+0.2
in planta	apoplastic, chopping recovery; Green bean	-0.5	-1.2	-0.2	+0.3	+0.2
stress	KB with Chaulmoogric 10 mM	+0.0	-1.2	-0.1	+0.1	+0.0
in planta	epiphytic; Lima bean	+0.1	-1.5	+0.1	-0.2	+0.4
in planta	apoplastic; Pepper	-0.0	-1.6	+0.0	+0.2	+0.4
stress	KB with Fumarprotocetraric Acid 10 mM	+0.2	-1.1	+0.1	-0.1	+0.0
stress	KB with Gambogic Acid 10 mM	+0.2	-1.2	+0.1	+0.2	+0.0
stress	KB with Dimethyl Sulfoxide 1.25 vol%	-0.1	-1.0	+0.1	+0.4	+0.0
stress	KB with Hydrastine (1R, 9S) 10 mM	-0.1	-0.9	-0.1	+0.2	+0.2
stress	KB with Rotenone 0.125 mg/ml	+0.1	-0.9	-0.1	+0.1	+0.1
stress	KB with Levodopa 10 mM	+0.2	-1.0	-0.0	+0.1	+0.0
stress	KB with Paclitaxel 10 mM	+0.2	-0.9	-0.2	+0.2	+0.1
stress	KB with Leucodin 10 mM	+0.2	-1.1	+0.0	+0.2	+0.1
in planta	epiphytic; Green bean	-0.1	-1.0	+0.2	-0.0	+0.4
in planta	apoplastic; Pepper	+0.0	-1.2	+0.1	+0.3	+0.3
stress	KB with Fusaric 250 ug/ml	+0.1	-1.0	+0.2	+0.1	+0.2
in planta	apoplastic, grinding recovery; Green bean	+0.3	-0.8	-0.1	+0.3	-0.1
stress	KB with Cantharidin 10 mM	+0.3	-0.9	+0.1	+0.1	+0.0
stress	KB with Peucenin 10 mM	+0.2	-0.7	+0.1	+0.2	-0.1
in planta	epiphytic; Green bean	-0.2	-0.3	+0.1	-0.3	+0.4
stress	KB with Phloretin 250 ug/ml	+0.1	-0.8	+0.1	+0.0	+0.3
in planta	apoplastic, grinding recovery; Green bean	-0.3	-0.4	-0.0	+0.2	+0.4
stress	KB with Sparassol 10 mM	+0.3	-0.8	+0.1	+0.2	+0.1
stress	KB with Oxonitine 10 mM	+0.2	-0.7	+0.2	+0.2	+0.1
stress	KB with Acriflavine 7.75 ug/ml	+0.2	-0.7	+0.3	+0.0	+0.2
stress	KB with Mitomycin C 0.625 ug/ml	+0.4	-1.4	+0.3	+0.9	-0.1
stress	KB with Acridine orange 62.5 ug/ml	+0.1	-0.4	+0.3	+0.6	-0.2
stress	KB with Benzalkonium Chloride 6.25 ug/ml	+0.3	-0.1	+0.3	+0.6	-0.2
aphid	library passed through aphids in food, 72 hours	+0.3	+0.6	+0.0	+0.4	+0.1
aphid	library passed through aphids in food, 72 hours	+0.2	+0.5	+0.1	+0.2	+0.4