Fitness for 1 genes in Bacteroides ovatus ATCC 8483

Top 30 experiments (either direction), sorted by average fitness

Or view all 129 experiments or choose conditions

Group	Condition	BACOVA_03023
carbon source	Xylan from corn core 2.5 mg/mL (C)	-6.3
carbon source	D-Glucose 10 mM (C)	-6.2
carbon source	Xylan from corn core 2.5 mg/mL (C)	-6.2
carbon source	D-Glucose 10 mM (C)	-6.0
carbon source	D-Mannose 10 mM (C)	-5.9
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-5.9
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-5.9
carbon source	D-Galactose 10 mM (C)	-5.8
carbon source	Tara gum 2.5 mg/mL (C)	-5.7
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	-5.7
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-5.7
carbon source	Xylan from corncob 2.5 mg/ml (C)	-5.7
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-5.6
carbon source	Inulin from chicory 2.5 mg/mL (C)	-5.6
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-5.6
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-5.6
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	-5.6
carbon source	D-Galactose 10 mM (C)	-5.5
carbon source	Sucrose 10 mM (C)	-5.5
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-5.5
carbon source	D-Maltose 10 mM (C)	-5.5
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-5.4
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-5.4
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-5.4
carbon source	L-Rhamnose 10 mM (C)	-5.4
carbon source	Inulin from chicory 2.5 mg/mL (C)	-5.4
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C)	-5.4
carbon source	b-glucan from Barley 2.5 mg/ml (C)	-5.4
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-5.4
carbon source	Dextrin from potato starch 2.5 mg/mL (C)	-5.4
		remove BACOVA_03023