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_01233
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-5.8
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-5.7
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	-5.7
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-5.4
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-5.4
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-5.4
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C)	-5.3
carbon source	Xylan from corn core 2.5 mg/mL (C)	-5.3
carbon source	Tara gum 2.5 mg/mL (C)	-5.3
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C)	-5.3
carbon source	Xylan from corn core 2.5 mg/mL (C)	-5.3
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-5.3
carbon source	B-glucan from yeast 2.5 mg/mL (C)	-5.3
carbon source	D-Glucose 10 mM (C)	-5.2
carbon source	L-Rhamnose 10 mM (C)	-5.2
carbon source	Chondroitin sulfate A from bovine trachea 2.5 mg/mL (C)	-5.2
carbon source	Polygalacturonic 2.5 mg/mL (C)	-5.2
carbon source	D-Xylose 10 mM (C)	-5.1
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-5.1
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-5.1
carbon source	Sucrose 10 mM (C)	-5.1
carbon source	D-Galactose 10 mM (C)	-5.1
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-5.1
carbon source	Galactan from Potato 2.5 mg/mL (C)	-5.1
carbon source	NAG 10 mM (C)	-5.0
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-5.0
carbon source	D-Glucose 10 mM (C)	-5.0
carbon source	Beta-Lactose 10 mM (C)	-5.0
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-5.0
carbon source	Locust bean gum 2.5 mg/ml (C)	-5.0
		remove BACOVA_01233