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_01055
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-0.1
carbon source	D-Arabinose 10 mM (C)	-0.1
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	+0.1
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	+0.1
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	+0.1
carbon source	Beta-Lactose 10 mM (C)	+0.1
carbon source	Pectin from apple; filtered 1 mg/ml (C)	+0.1
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.1
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/mL (C)	+0.1
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.1
carbon source complex media	BHI 1 x (C) complex media	+0.1
carbon source	Tara gum 2.5 mg/mL (C)	+0.1
carbon source	Mucin from porcine stomach type III 2.5 mg/mL (C)	+0.1
carbon source complex media	Brucella 1 x (C) complex media	+0.1
carbon source	b-glucan from Barley 2.5 mg/ml (C)	+0.2
carbon source complex media	Yeast Extract 2.5 mg/mL (C) complex media	+0.2
carbon source	D-Galactose 10 mM (C)	+0.2
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	+0.2
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	+0.2
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	+0.2
carbon source	polygalacturonic 2.5 mg/mL (C)	+0.2
carbon source	Mucin from porcine stomach type II 2.5 mg/mL (C)	+0.2
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	+0.2
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	+0.2
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.2
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.2
carbon source	amylopectin from maize 2.5 mg/ml (C)	+0.2
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	+0.3
carbon source	amylopectin from maize 2.5 mg/mL (C)	+0.3
carbon source	D-Arabinose 10 mM (C)	+0.4
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