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_03432
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-0.4
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.4
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-0.4
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.4
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	-0.3
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-0.3
carbon source	D-Arabinose 10 mM (C)	-0.3
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	-0.3
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-0.2
carbon source	Pullulan 2.5 mg/mL (C)	-0.2
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-0.2
carbon source	amylopectin from maize 2.5 mg/ml (C)	-0.2
carbon source	B-glucan from yeast 2.5 mg/ml (C)	-0.2
carbon source	amylopectin from maize 2.5 mg/mL (C)	-0.2
carbon source	pectate 2.5 mg/mL (C)	+0.2
carbon source complex media	Columbia 1 x (C) complex media	+0.2
carbon source complex media	GAM 1 x (C) complex media	+0.2
carbon source	D-Galactose 10 mM (C)	+0.2
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	+0.2
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	+0.2
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	+0.2
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	+0.2
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	+0.2
carbon source	Galactan from Potato 2.5 mg/mL (C)	+0.2
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	+0.2
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	+0.2
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C)	+0.2
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.2
carbon source	Locust bean gum 2.5 mg/mL (C)	+0.3
carbon source	D-Galactose 10 mM (C)	+0.3
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