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_00801
carbon source	polygalacturonic 2.5 mg/ml (C)	+0.3
carbon source	Mucin from porcine stomach type II 2.5 mg/ml (C)	+0.3
carbon source complex media	marine_broth_2216 1 x (C) complex media	+0.3
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	+0.3
carbon source	pectate 2.5 mg/ml (C)	+0.3
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	+0.3
carbon source	Lentilan from mushroom 2.5 mg/ml (C)	+0.3
carbon source	L-Rhamnose 10 mM (C)	+0.3
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C)	+0.3
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	+0.3
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C)	+0.3
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	+0.3
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.3
carbon source	Chondroitin sulfate A from bovine trachea 2.5 mg/ml (C)	+0.3
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	+0.3
carbon source complex media	LB 1 x (C) complex media	+0.4
carbon source	D-Arabinose 10 mM (C)	+0.4
carbon source	D-Galactose 10 mM (C)	+0.4
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/ml (C)	+0.4
carbon source	Locust bean gum 2.5 mg/ml (C)	+0.4
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	+0.4
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	+0.4
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	+0.4
carbon source	D-Xylose 10 mM (C)	+0.4
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	+0.4
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	+0.4
carbon source	B-glucan from yeast 2.5 mg/ml (C)	+0.4
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	+0.4
carbon source	NAG 10 mM (C)	+0.5
carbon source	D-Galactose 10 mM (C)	+0.6
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