Fitness data for BACOVA_01255 in Bacteroides ovatus ATCC 8483

uridine kinase
SEED: Uridine kinase (EC 2.7.1.48)
KEGG: uridine kinase

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.6)

group	condition	fitness	t score
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	-1.1	-2.7	compare
carbon source	amylopectin from maize 2.5 mg/mL (C)	-1.1	-2.7	compare
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-0.8	-2.7	compare
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	-0.8	-3.4	compare
carbon source	Tara gum 2.5 mg/ml (C)	-0.8	-2.9	compare
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	-0.8	-3.2	compare
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-0.8	-2.3	compare
carbon source	D-Glucose 10 mM (C)	-0.8	-3.4	compare
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.7	-2.1	compare
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	-0.7	-2.0	compare
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	-0.7	-3.3	compare
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	-0.7	-2.8	compare
carbon source	D-Glucose 10 mM (C)	-0.7	-2.2	compare
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	-0.7	-2.9	compare
carbon source	Inulin from chicory 2.5 mg/mL (C)	-0.7	-2.4	compare
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-0.7	-3.1	compare
carbon source	Locust bean gum 2.5 mg/mL (C)	-0.7	-2.3	compare
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	-0.6	-2.3	compare
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.6	-1.4	compare
carbon source	b-glucan from Barley 2.5 mg/ml (C)	-0.6	-2.2	compare