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_01708
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-1.4
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	-1.2
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-1.1
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-1.0
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	-0.9
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-0.9
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-0.9
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-0.8
carbon source	D-Arabinose 10 mM (C)	-0.3
carbon source	Polygalacturonic 2.5 mg/mL (C)	+0.3
carbon source	pectate 2.5 mg/mL (C)	+0.3
carbon source	Dextrin from potato starch 2.5 mg/mL (C)	+0.3
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	+0.3
carbon source	Laminarin from Laminaria digitata 2.5 mg/mL (C)	+0.3
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.3
carbon source	Locust bean gum 2.5 mg/mL (C)	+0.3
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.3
carbon source	Polygalacturonic 2.5 mg/mL (C)	+0.3
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	+0.4
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	+0.4
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.4
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	+0.4
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	+0.4
carbon source	D-Galactose 10 mM (C)	+0.4
carbon source	Pullulan 2.5 mg/mL (C)	+0.4
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	+0.4
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	+0.4
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	+0.5
carbon source	amylopectin from maize 2.5 mg/mL (C)	+0.6
carbon source	amylopectin from maize 2.5 mg/ml (C)	+0.8
		remove BACOVA_01708