Fitness data for BACOVA_00186 in Bacteroides ovatus ATCC 8483

hypothetical protein

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.3)

group	condition	fitness	t score
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	+0.3	+2.2	compare
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	+0.4	+1.8	compare
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	+0.4	+2.6	compare
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	+0.4	+2.1	compare
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	+0.4	+3.0	compare
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	+0.4	+2.1	compare
carbon source	Pectin from apple; filtered 1 mg/ml (C)	+0.4	+2.8	compare
carbon source	b-glucan from Barley 2.5 mg/ml (C)	+0.4	+2.7	compare
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	+0.4	+2.4	compare
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	+0.5	+3.4	compare
carbon source	D-Galactose 10 mM (C)	+0.5	+2.6	compare
carbon source	amylopectin from maize 2.5 mg/ml (C)	+0.5	+2.2	compare
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	+0.5	+3.1	compare
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	+0.6	+4.0	compare
carbon source	Pectin from citrus peel; filtered 1 mg/ml (C)	+0.6	+4.3	compare
carbon source	amylopectin from maize 2.5 mg/mL (C)	+0.6	+2.6	compare
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	+0.6	+2.6	compare
carbon source	D-Galactose 10 mM (C)	+0.7	+4.2	compare
carbon source	B-glucan from yeast 2.5 mg/mL (C)	+0.9	+5.4	compare
carbon source	B-glucan from yeast 2.5 mg/ml (C)	+1.2	+7.0	compare