Fitness data for BACOVA_00566 in Bacteroides ovatus ATCC 8483

4Fe-4S binding domain protein

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


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group condition fitness t score  
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) +0.3 +2.4 compare
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.3 +2.2 compare
carbon source Pectic galactan from potato 2.5 mg/mL (C) +0.3 +2.6 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.4 +1.7 compare
carbon source a-Cyclodextrin 2.5 mg/ml (C) +0.4 +2.3 compare
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) +0.4 +2.6 compare
carbon source Pectic galactan from potato 2.5 mg/mL (C) +0.4 +2.9 compare
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) +0.4 +3.3 compare
carbon source D-Galactose 10 mM (C) +0.4 +2.5 compare
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) +0.5 +3.0 compare
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +0.5 +2.7 compare
carbon source D-Galactose 10 mM (C) +0.5 +3.0 compare
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.5 +2.5 compare
carbon source b-Glucan from Oat 2.5 mg/mL (C) +0.5 +3.0 compare
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) +0.5 +3.3 compare
carbon source amylopectin from maize 2.5 mg/mL (C) +0.6 +3.1 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.6 +2.6 compare
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) +0.6 +3.1 compare
carbon source B-glucan from yeast 2.5 mg/mL (C) +0.6 +4.2 compare
carbon source B-glucan from yeast 2.5 mg/ml (C) +1.0 +5.6 compare