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_05602
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.3
carbon source complex media	Yeast Extract 2.5 mg/mL (C) complex media	+0.3
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	+0.4
carbon source	Glycogen from bovine liver 2.5 mg/mL (C)	+0.4
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C)	+0.4
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+0.4
carbon source	B-glucan from yeast 2.5 mg/mL (C)	+0.4
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	+0.4
carbon source	polygalacturonic 2.5 mg/mL (C)	+0.4
carbon source	Galactomannan from guar 2.5 mg/mL (C)	+0.4
carbon source	b-glucan from Barley 2.5 mg/ml (C)	+0.4
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	+0.5
carbon source complex media	Yeast Extract 2.5 mg/mL (C) complex media	+0.5
carbon source	Laminarin from Laminaria digitata 2.5 mg/mL (C)	+0.5
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	+0.5
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	+0.5
carbon source	Pullulan 2.5 mg/mL (C)	+0.5
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	+0.5
carbon source	amylopectin from maize 2.5 mg/ml (C)	+0.5
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	+0.6
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	+0.6
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	+0.6
carbon source	Pectin from apple; filtered 1 mg/ml (C)	+0.6
carbon source	D-Arabinose 10 mM (C)	+0.6
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	+0.6
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.6
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	+0.8
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	+0.9
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	+1.0
carbon source	D-Arabinose 10 mM (C)	+1.3
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