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_00586
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-0.3
carbon source	Pullulan 2.5 mg/mL (C)	-0.3
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	-0.3
carbon source	Xylan from corn core 2.5 mg/mL (C)	+0.1
carbon source	L-Rhamnose 10 mM (C)	+0.1
carbon source	pectate 2.5 mg/mL (C)	+0.1
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	+0.1
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.1
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	+0.1
carbon source complex media	BHI 1 x (C) complex media	+0.1
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	+0.1
carbon source	D-Xylose 10 mM (C)	+0.1
carbon source	Xylan from corncob 2.5 mg/mL (C)	+0.1
carbon source complex media	BHI 1 x (C) complex media	+0.2
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/mL (C)	+0.2
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/ml (C)	+0.2
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	+0.2
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.2
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	+0.2
carbon source	Tara gum 2.5 mg/ml (C)	+0.2
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	+0.2
carbon source	Tara gum 2.5 mg/mL (C)	+0.2
carbon source	D-Galactose 10 mM (C)	+0.2
carbon source complex media	MRS 1 x (C) complex media	+0.2
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	+0.2
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	+0.2
carbon source	Locust bean gum 2.5 mg/mL (C)	+0.2
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	+0.2
carbon source	Pectin from apple; filtered 1 mg/ml (C)	+0.2
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	+0.3
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