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_03998
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-0.9
carbon source	Pectin from apple; filtered 1 mg/ml (C)	-0.9
carbon source	D-Arabinose 10 mM (C)	-0.9
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	-0.8
carbon source complex media	BHI 1 x (C) complex media	-0.7
carbon source complex media	R2A 1 x (C) complex media	-0.7
carbon source complex media	marine_broth_2216 1 x (C) complex media	-0.6
carbon source complex media	Yeast Extract 2.5 mg/mL (C) complex media	-0.6
carbon source	Xylan from corn core 2.5 mg/mL (C)	-0.6
carbon source	amylopectin from maize 2.5 mg/mL (C)	-0.6
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-0.5
carbon source	Tara gum 2.5 mg/mL (C)	-0.5
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.5
carbon source	D-Galactose 10 mM (C)	-0.5
carbon source	Xylan from corncob 2.5 mg/mL (C)	-0.5
carbon source complex media	MRS 1 x (C) complex media	-0.5
carbon source complex media	GAM 1 x (C) complex media	+0.5
carbon source complex media	RCM 1 x (C) complex media	+0.5
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	+0.5
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.5
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	+0.5
carbon source complex media	Columbia 1 x (C) complex media	+0.6
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	+0.7
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	+0.7
carbon source	B-glucan from yeast 2.5 mg/mL (C)	+0.8
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	+0.9
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	+1.0
carbon source	B-glucan from yeast 2.5 mg/ml (C)	+1.2
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+1.6
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+2.2
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