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_00202
carbon source complex media	MRS 1 x (C) complex media	-3.8
carbon source complex media	Brucella 1 x (C) complex media	-3.3
carbon source complex media	ABB 1 x (C) complex media	-3.2
carbon source complex media	marine_broth_2216 1 x (C) complex media	-3.1
carbon source	amylopectin from maize 2.5 mg/mL (C)	-3.0
carbon source	Lentilan from mushroom 2.5 mg/mL (C)	-2.9
carbon source complex media	RCM 1 x (C) complex media	-2.7
carbon source complex media	GAM 1 x (C) complex media	-2.3
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-2.3
carbon source complex media	Yeast Extract 2.5 mg/mL (C) complex media	-2.1
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-2.0
carbon source complex media	Columbia 1 x (C) complex media	-2.0
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-1.9
carbon source	Sucrose 10 mM (C)	-1.9
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	-1.8
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-1.8
carbon source complex media	BHI 1 x (C) complex media	-1.7
carbon source complex media	MRS 1 x (C) complex media	-1.7
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	-1.7
carbon source complex media	LB 1 x (C) complex media	-1.6
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-1.6
carbon source	D-Glucose 10 mM (C)	-1.6
carbon source	NAG 10 mM (C)	-1.5
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-1.5
carbon source complex media	R2A 1 x (C) complex media	-1.5
carbon source	L-Rhamnose 10 mM (C)	-1.5
carbon source complex media	R2A 1 x (C) complex media	-1.5
carbon source complex media	Columbia 1 x (C) complex media	-1.4
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	-1.4
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	+1.5
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