Fitness data for BACOVA_01543 in Bacteroides ovatus ATCC 8483

hypothetical protein

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


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group condition fitness t score  
carbon source Xyloglucan from tamarind 2.5 mg/mL (C) +0.3 +2.7 compare
carbon source Pectic galactan from potato 2.5 mg/mL (C) +0.3 +2.5 compare
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) +0.3 +2.6 compare
carbon source complex media LB 1 x (C) complex media +0.3 +2.7 compare
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) +0.3 +2.4 compare
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) +0.3 +2.7 compare
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.3 +2.3 compare
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C) +0.3 +2.6 compare
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.3 +2.3 compare
carbon source Xylan from Beechwood 2.5 mg/mL (C) +0.3 +2.5 compare
carbon source b-Glucan from Oat 2.5 mg/ml (C) +0.3 +2.6 compare
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.3 +3.0 compare
carbon source complex media marine_broth_2216 1 x (C) complex media +0.3 +2.9 compare
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +0.4 +2.5 compare
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.4 +3.0 compare
carbon source b-glucan from Barley 2.5 mg/ml (C) +0.4 +2.8 compare
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) +0.4 +2.6 compare
carbon source Pullulan 2.5 mg/mL (C) +0.5 +3.0 compare
carbon source D-Galactose 10 mM (C) +0.8 +5.2 compare
carbon source D-Galactose 10 mM (C) +0.8 +5.4 compare