Fitness for 1 genes in Bacteroides ovatus ATCC 8483

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

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Group Condition BACOVA_00639
carbon source D-Mannose 10 mM (C) -7.4
carbon source D-Galactose 10 mM (C) -7.0
carbon source Dextrin from potato starch 2.5 mg/mL (C) -7.0
carbon source D-Galactose 10 mM (C) -6.8
carbon source D-Glucose 10 mM (C) -6.6
carbon source D-Mannose 10 mM (C) -6.2
carbon source D-Glucose 10 mM (C) -6.0
carbon source Xylan from corncob 2.5 mg/mL (C) -5.5
carbon source Xylan from corn core 2.5 mg/mL (C) -5.5
carbon source Xylan from corncob 2.5 mg/ml (C) -5.3
carbon source Xylan from corn core 2.5 mg/mL (C) -4.9
carbon source NAG 10 mM (C) -4.6
carbon source Sucrose 10 mM (C) -4.5
carbon source NAG 10 mM (C) -4.1
carbon source Sucrose 10 mM (C) -4.0
carbon source Inulin from chicory 2.5 mg/mL (C) -3.9
carbon source Inulin from chicory 2.5 mg/mL (C) -3.6
carbon source Glycogen from bovine liver 2.5 mg/mL (C) -2.6
carbon source Glycogen from bovine liver 2.5 mg/mL (C) -2.4
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -2.4
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) -2.3
carbon source Beta-Lactose 10 mM (C) -2.0
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) -1.9
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) -1.8
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -1.6
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) -1.5
carbon source Beta-Lactose 10 mM (C) -1.5
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) -1.4
carbon source D-Maltose 10 mM (C) -1.4
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -1.4
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BACOVA_00639