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_00795
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-1.2
carbon source complex media	LB 1 x (C) complex media	-1.0
carbon source	B-glucan from yeast 2.5 mg/mL (C)	-0.9
carbon source complex media	R2A 1 x (C) complex media	-0.9
carbon source	B-glucan from yeast 2.5 mg/ml (C)	-0.8
carbon source complex media	R2A 1 x (C) complex media	-0.8
carbon source	NAG 10 mM (C)	-0.8
carbon source	Lentilan from mushroom 2.5 mg/mL (C)	-0.7
carbon source	NAG 10 mM (C)	-0.7
carbon source	D-Arabinose 10 mM (C)	-0.7
carbon source	Lentilan from mushroom 2.5 mg/ml (C)	-0.6
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	-0.6
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-0.6
carbon source complex media	Brucella 1 x (C) complex media	-0.5
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	-0.5
carbon source	Xylan from corn core 2.5 mg/mL (C)	-0.5
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.5
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	-0.5
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	-0.4
carbon source complex media	LB 1 x (C) complex media	-0.4
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-0.4
carbon source	Pectin from apple; filtered 1 mg/ml (C)	-0.4
carbon source	amylopectin from maize 2.5 mg/ml (C)	-0.4
carbon source complex media	Yeast Extract 2.5 mg/mL (C) complex media	-0.4
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	+0.4
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	+0.4
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.5
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.5
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	+0.5
carbon source	Locust bean gum 2.5 mg/mL (C)	+0.5
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