Fitness data for BACOVA_01837 in Bacteroides ovatus ATCC 8483

hypothetical protein

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


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group condition fitness t score  
carbon source Pullulan 2.5 mg/mL (C) -1.0 -2.9 compare
carbon source amylopectin from maize 2.5 mg/ml (C) -0.7 -2.2 compare
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.5 -1.7 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -0.4 -1.2 compare
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) -0.4 -1.5 compare
carbon source amylopectin from maize 2.5 mg/mL (C) -0.3 -1.1 compare
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.3 -1.2 compare
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.2 -1.0 compare
carbon source a-Cyclodextrin 2.5 mg/ml (C) -0.2 -0.9 compare
carbon source complex media Columbia 1 x (C) complex media -0.2 -1.4 compare
carbon source beta-Cyclodextrin 2.5 mg/mL (C) +0.2 +1.1 compare
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) +0.2 +1.5 compare
carbon source L-Rhamnose 10 mM (C) +0.2 +1.5 compare
carbon source complex media LB 1 x (C) complex media +0.2 +1.3 compare
carbon source complex media R2A 1 x (C) complex media +0.2 +1.4 compare
carbon source complex media GAM 1 x (C) complex media +0.3 +1.9 compare
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) +0.3 +2.0 compare
carbon source D-Glucosamine Hydrochloride 10 mM (C) +0.3 +1.0 compare
carbon source D-Galactose 10 mM (C) +0.3 +1.6 compare
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) +0.3 +1.8 compare