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_04948
carbon source	Pullulan 2.5 mg/mL (C)	-1.0
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-0.5
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-0.5
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.5
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.4
carbon source	D-Arabinose 10 mM (C)	-0.4
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.4
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-0.4
carbon source	Lentilan from mushroom 2.5 mg/mL (C)	-0.4
carbon source	amylopectin from maize 2.5 mg/ml (C)	-0.4
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	-0.4
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-0.4
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-0.4
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	-0.3
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C)	-0.3
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.3
carbon source	beta-Cyclodextrin 2.5 mg/mL (C)	-0.3
carbon source complex media	ABB 1 x (C) complex media	-0.2
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-0.2
carbon source	Lentilan from mushroom 2.5 mg/ml (C)	-0.2
carbon source	Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C)	+0.3
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	+0.3
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	+0.3
carbon source	polygalacturonic 2.5 mg/ml (C)	+0.3
carbon source	polygalacturonic 2.5 mg/mL (C)	+0.3
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	+0.6
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	+0.8
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+1.0
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+1.0
carbon source	Pectin from apple; filtered 1 mg/ml (C)	+2.0
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