Fitness for 1 genes in Bacteroides ovatus ATCC 8483

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

Or view all 129 experiments or choose conditions

Group	Condition	BACOVA_00215
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	-5.4
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-5.4
carbon source	Xylan from corn core 2.5 mg/mL (C)	-5.3
carbon source	Xylan from corn core 2.5 mg/mL (C)	-5.3
carbon source	Tara gum 2.5 mg/mL (C)	-5.3
carbon source	Dextrin from potato starch 2.5 mg/mL (C)	-5.2
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-5.2
carbon source	Inulin from chicory 2.5 mg/mL (C)	-5.2
carbon source	Galactan from Potato 2.5 mg/mL (C)	-5.2
carbon source	Sucrose 10 mM (C)	-5.1
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-5.1
carbon source	D-Mannose 10 mM (C)	-5.1
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-5.1
carbon source	D-Xylose 10 mM (C)	-5.1
carbon source	Xylan from corncob 2.5 mg/mL (C)	-5.1
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	-5.0
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-5.0
carbon source	Lentilan from mushroom 2.5 mg/mL (C)	-5.0
carbon source	NAG 10 mM (C)	-5.0
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-4.9
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-4.9
carbon source	Beta-Lactose 10 mM (C)	-4.9
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-4.9
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-4.9
carbon source	Galactan from Potato 2.5 mg/mL (C)	-4.9
carbon source	D-Galactose 10 mM (C)	-4.9
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-4.9
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-4.9
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-4.8
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-4.8
		remove BACOVA_00215