Fitness for 1 genes in Phocaeicola dorei CL03T12C01

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

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Group	Condition	ABI39_RS17980
carbon source	Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C)	-5.1
nitrogen source	L-Glutamic (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen	-2.5
nitrogen source	L-Serine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen	-1.4
nitrogen source	L-Asparagine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen	-1.1
carbon source	Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C)	-1.1
nitrogen source	L-Glutamic (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen	-1.1
nitrogen source	L-Asparagine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen	-1.0
nitrogen source	L-Serine (N); Varel_Bryant_medium_Glucose_lowCys_noNitrogen	-0.8
carbon source	b-Glucan from Beet (1,2-b-Glucan); filtered 2.5 mg/ml (C)	-0.6
carbon source	polygalacturonic (ultrapure); autoclaved 2.5 mg/ml (C)	-0.6
carbon source	polygalacturonic (ultrapure); filtered 2.5 mg/ml (C)	-0.6
carbon source	Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C)	+0.5
carbon source	Xylan from Beechwood; autoclaved 2.5 mg/ml (C)	+0.5
carbon source	B-glucan from yeast (C)	+0.5
carbon source	Pectic galactan from potato; filtered 2.5 mg/ml (C)	+0.5
carbon source	Starch from potato (C)	+0.5
carbon source	Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C)	+0.5
carbon source	Pectic galactan from potato; autoclaved 2.5 mg/ml (C)	+0.5
carbon source	Xylan from Beechwood; autoclaved 2.5 mg/ml (C)	+0.5
carbon source	B-glucan from yeast (C)	+0.5
carbon source	Galactan from Potato; autoclaved 2.5 mg/ml (C)	+0.5
carbon source	Mucin from porcine stomach type III (C)	+0.5
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/ml (C)	+0.5
carbon source	B-glucan from yeast; autoclaved 2.5 mg/ml (C)	+0.6
carbon source	Starch from potato (C)	+0.6
carbon source	Glycogen; filtered 2.5 mg/ml (C)	+0.6
carbon source	b-Glucan from Beet (1,2-b-Glucan) (C)	+0.7
carbon source	Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C)	+0.7
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/ml (C)	+0.9
carbon source	polygalacturonic; autoclaved 2.5 mg/ml (C)	+0.9
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