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_04501
carbon source	Inulin from chicory 2.5 mg/mL (C)	-4.6
carbon source	Inulin from chicory 2.5 mg/mL (C)	-4.1
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-2.1
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-1.9
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-0.9
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C)	-0.9
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-0.8
carbon source	D-Arabinose 10 mM (C)	-0.6
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C)	-0.6
carbon source	D-Arabinose 10 mM (C)	-0.5
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-0.3
carbon source	Lentilan from mushroom 2.5 mg/mL (C)	-0.2
carbon source	NAG 10 mM (C)	-0.2
carbon source	Glucomannan (konjac) 2.5 mg/ml (C)	+0.3
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.3
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.3
carbon source	Laminarin from Laminaria digitata 2.5 mg/mL (C)	+0.3
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	+0.3
carbon source	D-Galactose 10 mM (C)	+0.3
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	+0.3
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	+0.3
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	+0.3
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	+0.3
carbon source	D-Galactose 10 mM (C)	+0.3
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	+0.4
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	+0.4
carbon source	amylopectin from maize 2.5 mg/ml (C)	+0.4
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	+0.5
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	+0.5
carbon source	amylopectin from maize 2.5 mg/mL (C)	+0.7
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