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_04902
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-0.3
carbon source	Pectin from apple; autoclaved 2.5 mg/mL (C)	-0.3
carbon source	polygalacturonic 2.5 mg/mL (C)	-0.2
carbon source	L-Rhamnose 10 mM (C)	-0.2
carbon source	b-glucan from Barley 2.5 mg/ml (C)	-0.2
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-0.2
carbon source complex media	R2A 1 x (C) complex media	-0.2
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.2
carbon source	Xylan from corn core 2.5 mg/mL (C)	-0.2
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-0.2
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	-0.2
carbon source	Tara gum 2.5 mg/ml (C)	-0.2
carbon source	D-Maltose 10 mM (C)	-0.1
carbon source	amylopectin from maize 2.5 mg/mL (C)	-0.1
carbon source complex media	LB 1 x (C) complex media	-0.1
carbon source complex media	GAM 1 x (C) complex media	-0.1
carbon source	Laminarin from Laminaria digitata 2.5 mg/mL (C)	-0.1
carbon source	Xylan from corncob 2.5 mg/ml (C)	-0.1
carbon source	B-glucan from yeast 2.5 mg/mL (C)	-0.1
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	-0.1
carbon source	B-glucan from yeast 2.5 mg/ml (C)	-0.1
carbon source complex media	R2A 1 x (C) complex media	+0.1
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C)	+0.1
carbon source complex media	marine_broth_2216 1 x (C) complex media	+0.1
carbon source	D-Xylose 10 mM (C)	+0.1
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/ml (C)	+0.1
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	+0.2
carbon source	D-Arabinose 10 mM (C)	+0.2
carbon source	D-Galactose 10 mM (C)	+0.2
carbon source	Pectin from apple; filtered 1 mg/ml (C)	+0.5
		remove BACOVA_04902