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_02771
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	-4.0
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-3.9
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	-3.7
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-3.6
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-3.5
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-3.2
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	-3.1
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	-3.1
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-3.1
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-2.9
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-2.8
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	-2.8
carbon source	B-glucan from yeast 2.5 mg/mL (C)	-2.7
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	-2.7
carbon source	D-Arabinose 10 mM (C)	-2.5
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-2.4
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	-2.4
carbon source	B-glucan from yeast 2.5 mg/ml (C)	-2.4
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	-2.4
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-2.4
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-2.4
carbon source	b-glucan from Barley 2.5 mg/ml (C)	-2.3
carbon source	amylopectin from maize 2.5 mg/mL (C)	-2.3
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-2.2
carbon source	Pectin from apple; filtered 1 mg/ml (C)	-2.1
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C)	-2.1
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-2.1
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-2.1
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-2.1
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-2.1
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