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_02684
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	-0.9
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.8
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-0.8
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	-0.7
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.7
carbon source	amylopectin from maize 2.5 mg/mL (C)	-0.7
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-0.7
carbon source	Tara gum 2.5 mg/mL (C)	-0.6
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-0.6
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-0.6
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-0.6
carbon source	B-glucan from yeast 2.5 mg/ml (C)	-0.6
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.5
carbon source	Locust bean gum 2.5 mg/mL (C)	-0.5
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-0.5
carbon source complex media	Columbia 1 x (C) complex media	-0.5
carbon source	pectate 2.5 mg/mL (C)	-0.5
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-0.5
carbon source	Galactan from Potato 2.5 mg/mL (C)	-0.5
carbon source	D-Xylose 10 mM (C)	-0.5
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	-0.5
carbon source	D-Arabinose 10 mM (C)	-0.5
carbon source complex media	GAM 1 x (C) complex media	-0.5
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	-0.5
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	-0.5
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-0.5
carbon source	b-glucan from Barley 2.5 mg/ml (C)	-0.5
carbon source complex media	Yeast Extract 2.5 mg/mL (C) complex media	-0.4
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-0.4
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/mL (C)	-0.4
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