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_02092
carbon source	Tara gum 2.5 mg/mL (C)	-4.1
carbon source	Locust bean gum 2.5 mg/mL (C)	-3.9
carbon source	Tara gum 2.5 mg/ml (C)	-3.3
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-3.2
carbon source	Locust bean gum 2.5 mg/ml (C)	-3.0
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-3.0
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	-2.9
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	-2.5
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-2.2
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	-1.6
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-0.4
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-0.3
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-0.3
carbon source complex media	LB 1 x (C) complex media	+0.2
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	D-Arabinose 10 mM (C)	+0.3
carbon source	Lentilan from mushroom 2.5 mg/ml (C)	+0.3
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.4
carbon source	amylopectin from maize 2.5 mg/ml (C)	+0.4
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.4
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.4
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	+0.5
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.5
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	+0.7
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	+0.8
carbon source	Laminarin from Laminaria digitata 2.5 mg/mL (C)	+0.9
carbon source	b-glucan from Barley 2.5 mg/ml (C)	+0.9
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	+2.3
carbon source	Pectin from apple; filtered 1 mg/ml (C)	+2.8
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