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_02530
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-2.3
carbon source	Galactan from Potato 2.5 mg/mL (C)	-2.3
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-2.3
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-2.2
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-2.1
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-2.0
carbon source	D-Maltose 10 mM (C)	-2.0
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-2.0
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-2.0
carbon source	D-Raffinose 10 mM (C)	-2.0
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-1.9
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/mL (C)	-1.9
carbon source	Xylan from corncob 2.5 mg/mL (C)	-1.9
carbon source	Sucrose 10 mM (C)	-1.8
carbon source	Beta-Lactose 10 mM (C)	-1.8
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/ml (C)	-1.8
carbon source	Beta-Lactose 10 mM (C)	-1.8
carbon source	D-Raffinose 10 mM (C)	-1.8
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C)	-1.8
carbon source	Locust bean gum 2.5 mg/mL (C)	-1.8
carbon source	Galactan from Potato 2.5 mg/mL (C)	-1.8
carbon source	D-Maltose 10 mM (C)	-1.8
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-1.7
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	-1.7
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-1.7
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	-1.7
carbon source	Sucrose 10 mM (C)	-1.7
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-1.7
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C)	-1.7
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-1.7
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