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_03002
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	-3.4
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-3.1
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-2.8
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	-2.6
carbon source complex media	GAM 1 x (C) complex media	-2.6
carbon source	Pullulan 2.5 mg/mL (C)	-2.5
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	-2.4
carbon source	D-Galactose 10 mM (C)	-2.4
carbon source complex media	GAM 1 x (C) complex media	-2.3
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-2.2
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-2.2
carbon source	Tara gum 2.5 mg/ml (C)	-2.2
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-2.0
carbon source	B-glucan from yeast 2.5 mg/ml (C)	-2.0
carbon source	Tara gum 2.5 mg/mL (C)	-1.9
carbon source complex media	marine_broth_2216 1 x (C) complex media	-1.9
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-1.9
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-1.8
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	-1.8
carbon source complex media	R2A 1 x (C) complex media	-1.7
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-1.7
carbon source	B-glucan from yeast 2.5 mg/mL (C)	-1.7
carbon source complex media	R2A 1 x (C) complex media	-1.7
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-1.6
carbon source	D-Glucose 10 mM (C)	-1.6
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-1.5
carbon source	Locust bean gum 2.5 mg/ml (C)	-1.5
carbon source	NAG 10 mM (C)	+1.6
carbon source	D-Arabinose 10 mM (C)	+3.3
carbon source	D-Arabinose 10 mM (C)	+3.5
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