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_01348
carbon source	Inulin from chicory 2.5 mg/mL (C)	-5.1
carbon source	D-Raffinose 10 mM (C)	-5.1
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-5.1
carbon source	Xylan from corn core 2.5 mg/mL (C)	-5.1
carbon source	Galactan from Potato 2.5 mg/mL (C)	-5.0
carbon source	D-Xylose 10 mM (C)	-5.0
carbon source	Sucrose 10 mM (C)	-5.0
carbon source	Galactan from Potato 2.5 mg/mL (C)	-4.9
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-4.9
carbon source	Xylan from corncob 2.5 mg/mL (C)	-4.9
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-4.8
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-4.8
carbon source	Xylan from corn core 2.5 mg/mL (C)	-4.8
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	-4.8
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-4.8
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-4.8
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	-4.8
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-4.8
carbon source	Polygalacturonic 2.5 mg/mL (C)	-4.7
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/mL (C)	-4.7
carbon source	Dextrin from potato starch 2.5 mg/mL (C)	-4.7
carbon source	D-Glucose 10 mM (C)	-4.7
carbon source	L-Rhamnose 10 mM (C)	-4.7
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-4.7
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-4.7
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/ml (C)	-4.7
carbon source	Sucrose 10 mM (C)	-4.6
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-4.6
carbon source	D-Maltose 10 mM (C)	-4.6
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	-4.5
		remove BACOVA_01348