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_02592
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	-3.7
carbon source complex media	GAM 1 x (C) complex media	-3.5
carbon source complex media	GAM 1 x (C) complex media	-3.3
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-3.2
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	-3.2
carbon source	Pullulan 2.5 mg/mL (C)	-3.1
carbon source	amylopectin from maize 2.5 mg/ml (C)	-2.6
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	-2.5
carbon source	amylopectin from maize 2.5 mg/mL (C)	-2.4
carbon source	B-glucan from yeast 2.5 mg/mL (C)	-2.2
carbon source	Xylan from corncob 2.5 mg/ml (C)	-2.0
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-2.0
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-2.0
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-1.9
carbon source	L-Rhamnose 10 mM (C)	-1.9
carbon source	L-Rhamnose 10 mM (C)	-1.9
carbon source	Inulin from chicory 2.5 mg/mL (C)	-1.9
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	-1.8
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-1.8
carbon source	Lentilan from mushroom 2.5 mg/ml (C)	-1.8
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-1.7
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-1.7
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-1.7
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-1.6
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	-1.6
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	-1.6
carbon source	Pectin from apple; filtered 1 mg/ml (C)	-1.5
carbon source	Locust bean gum 2.5 mg/ml (C)	-1.5
carbon source complex media	ABB 1 x (C) complex media	-1.5
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-1.5
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