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_01235
carbon source	Xylan from corn core 2.5 mg/mL (C)	-6.4
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-6.2
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-6.2
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-6.2
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-6.1
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-6.1
carbon source	Xylan from corn core 2.5 mg/mL (C)	-6.0
carbon source	Galactan from Potato 2.5 mg/mL (C)	-6.0
carbon source	Xylan from corncob 2.5 mg/mL (C)	-5.9
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	-5.9
carbon source	D-Glucose 10 mM (C)	-5.9
carbon source	Tara gum 2.5 mg/mL (C)	-5.9
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-5.8
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-5.8
carbon source	Polygalacturonic 2.5 mg/mL (C)	-5.8
carbon source	L-Rhamnose 10 mM (C)	-5.8
carbon source	B-glucan from yeast 2.5 mg/mL (C)	-5.8
carbon source	Inulin from chicory 2.5 mg/mL (C)	-5.8
carbon source	Galactan from Potato 2.5 mg/mL (C)	-5.8
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-5.7
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-5.6
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-5.6
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-5.6
carbon source	D-Galactose 10 mM (C)	-5.6
carbon source	NAG 10 mM (C)	-5.6
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C)	-5.5
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-5.4
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-5.4
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-5.4
carbon source	amylopectin from maize 2.5 mg/mL (C)	-5.4
		remove BACOVA_01235