Fitness for 1 genes in Bacteroides ovatus ATCC 8483

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

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Group	Condition	BACOVA_00130
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	-1.1
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-1.0
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-1.0
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	-1.0
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	-0.9
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-0.9
carbon source	amylopectin from maize 2.5 mg/mL (C)	-0.9
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-0.9
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-0.9
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.9
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.8
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-0.8
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	-0.8
carbon source	amylopectin from maize 2.5 mg/ml (C)	-0.8
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-0.8
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-0.7
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	-0.7
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.7
carbon source	b-glucan from Barley 2.5 mg/ml (C)	-0.6
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-0.6
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-0.6
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-0.6
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	-0.6
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C)	-0.6
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C)	-0.6
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	-0.6
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	-0.6
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-0.6
carbon source complex media	GAM 1 x (C) complex media	+0.6
carbon source complex media	GAM 1 x (C) complex media	+0.6
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