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_02558
carbon source	Polygalacturonic 2.5 mg/mL (C)	-3.1
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/ml (C)	-2.9
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C)	-2.8
carbon source	polygalacturonic 2.5 mg/ml (C)	-2.7
carbon source	polygalacturonic 2.5 mg/mL (C)	-2.7
carbon source	Polygalacturonic 2.5 mg/mL (C)	-2.7
carbon source	pectate 2.5 mg/mL (C)	-2.5
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C)	-2.5
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/mL (C)	-2.4
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-2.4
carbon source	pectate 2.5 mg/ml (C)	-2.3
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-2.2
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	-1.6
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-1.5
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C)	-1.5
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-1.5
carbon source	Galactan from Potato 2.5 mg/mL (C)	-1.4
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C)	-1.4
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-1.4
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	-1.3
carbon source	Galactan from Potato 2.5 mg/mL (C)	-1.2
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-1.2
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-1.0
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-1.0
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.9
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-0.9
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-0.8
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.8
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.7
carbon source	Pectin from apple; filtered 1 mg/ml (C)	-0.6
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