Fitness for 1 genes in Bacteroides ovatus ATCC 8483

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Top 30 experiments (either direction), sorted by average fitness

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Group Condition BACOVA_05153
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) -3.8
carbon source Xylan from corn core 2.5 mg/mL (C) -3.8
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) -3.7
carbon source Galactan from Potato 2.5 mg/mL (C) -3.7
carbon source Galactomannan from guar 2.5 mg/mL (C) -3.7
carbon source D-Glucose 10 mM (C) -3.7
carbon source Xylan from corn core 2.5 mg/mL (C) -3.4
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) -3.4
carbon source Tara gum 2.5 mg/mL (C) -3.4
carbon source Dextrin from potato starch 2.5 mg/mL (C) -3.3
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) -3.3
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) -3.1
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -3.1
carbon source D-Maltose 10 mM (C) -3.0
carbon source Beta-Lactose 10 mM (C) -3.0
carbon source D-Galactose 10 mM (C) -3.0
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) -2.9
carbon source D-Mannose 10 mM (C) -2.9
carbon source D-Glucose 10 mM (C) -2.9
carbon source Xylan from corncob 2.5 mg/mL (C) -2.8
carbon source Sucrose 10 mM (C) -2.8
carbon source D-Xylose 10 mM (C) -2.8
carbon source Sucrose 10 mM (C) -2.8
carbon source Lentilan from mushroom 2.5 mg/mL (C) -2.8
carbon source Locust bean gum 2.5 mg/ml (C) -2.7
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) -2.7
carbon source Inulin from chicory 2.5 mg/mL (C) -2.7
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) -2.7
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -2.7
carbon source Pullulan 2.5 mg/mL (C) -2.7
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BACOVA_05153