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_01161
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) -5.0
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) -4.9
carbon source Inulin from chicory 2.5 mg/mL (C) -4.9
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -4.9
carbon source Galactomannan from guar 2.5 mg/mL (C) -4.8
carbon source Xylan from corncob 2.5 mg/mL (C) -4.7
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) -4.7
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -4.7
carbon source D-Xylose 10 mM (C) -4.6
carbon source Pectic galactan from potato 2.5 mg/mL (C) -4.6
carbon source D-Glucose 10 mM (C) -4.6
carbon source Galactan from Potato 2.5 mg/mL (C) -4.6
carbon source b-glucan from Barley 2.5 mg/ml (C) -4.5
carbon source Xylan from corncob 2.5 mg/ml (C) -4.5
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -4.5
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -4.5
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -4.5
carbon source NAG 10 mM (C) -4.5
carbon source Xylan from Beechwood 2.5 mg/mL (C) -4.5
carbon source D-Galactose 10 mM (C) -4.5
carbon source D-Galactose 10 mM (C) -4.5
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) -4.5
carbon source L-Rhamnose 10 mM (C) -4.4
carbon source a-Cyclodextrin 2.5 mg/mL (C) -4.4
carbon source Xylan from corn core 2.5 mg/mL (C) -4.4
carbon source amylopectin from maize 2.5 mg/mL (C) -4.4
carbon source Galactomannan from guar 2.5 mg/mL (C) -4.4
carbon source L-Rhamnose 10 mM (C) -4.4
carbon source Pullulan 2.5 mg/mL (C) -4.4
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) -4.4
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BACOVA_01161