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_03749
carbon source	amylopectin from maize 2.5 mg/ml (C)	-0.5
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	-0.4
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-0.4
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C)	-0.3
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-0.3
carbon source	L-Rhamnose 10 mM (C)	-0.3
carbon source complex media	LB 1 x (C) complex media	-0.2
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.2
carbon source	Sucrose 10 mM (C)	-0.2
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.2
carbon source	Dextrin from potato starch 2.5 mg/mL (C)	-0.2
carbon source	Chondroitin sulfate A from bovine trachea 2.5 mg/ml (C)	-0.2
carbon source	Beta-Lactose 10 mM (C)	-0.2
carbon source	pectate 2.5 mg/ml (C)	-0.2
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	-0.2
carbon source	Tara gum 2.5 mg/mL (C)	-0.2
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	+0.2
carbon source	b-glucan from Barley 2.5 mg/ml (C)	+0.2
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	+0.2
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	+0.2
carbon source complex media	Brucella 1 x (C) complex media	+0.2
carbon source complex media	Columbia 1 x (C) complex media	+0.2
carbon source	Locust bean gum 2.5 mg/mL (C)	+0.2
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	+0.2
carbon source	Inulin from chicory 2.5 mg/mL (C)	+0.2
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.2
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	+0.2
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	+0.3
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	+0.4
carbon source	D-Arabinose 10 mM (C)	+0.8
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