Fitness data for BACOVA_01252 in Bacteroides ovatus ATCC 8483

pirin family protein
SEED: Pirin

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.2)


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group condition fitness t score  
carbon source amylopectin from maize 2.5 mg/mL (C) -0.6 -2.3 compare
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) -0.4 -2.0 compare
carbon source D-Raffinose 10 mM (C) -0.3 -1.6 compare
carbon source amylopectin from maize 2.5 mg/ml (C) -0.3 -0.9 compare
carbon source complex media LB 1 x (C) complex media +0.2 +1.5 compare
carbon source NAG 10 mM (C) +0.2 +1.3 compare
carbon source D-Arabinose 10 mM (C) +0.3 +1.0 compare
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.3 +1.4 compare
carbon source Pullulan 2.5 mg/mL (C) +0.3 +0.7 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.3 +0.8 compare
carbon source D-Galactose 10 mM (C) +0.3 +1.2 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.3 +1.5 compare
carbon source Tara gum 2.5 mg/ml (C) +0.3 +1.5 compare
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C) +0.3 +1.9 compare
carbon source Beta-Lactose 10 mM (C) +0.3 +2.0 compare
carbon source polygalacturonic 2.5 mg/mL (C) +0.3 +2.0 compare
carbon source Pectin from citrus peel; autoclaved 2.5 mg/ml (C) +0.3 +2.0 compare
carbon source Locust bean gum 2.5 mg/ml (C) +0.3 +1.9 compare
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) +0.4 +2.2 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.7 +2.2 compare