Fitness data for BACOVA_03160 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 amylopectin from maize 2.5 mg/ml (C) -1.2 -3.5 compare
carbon source b-Glucan from Oat 2.5 mg/ml (C) -0.8 -3.6 compare
carbon source amylopectin from maize 2.5 mg/mL (C) -0.8 -2.0 compare
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) -0.5 -2.3 compare
carbon source complex media GAM 1 x (C) complex media -0.5 -2.4 compare
carbon source b-glucan from Barley 2.5 mg/ml (C) -0.5 -2.4 compare
carbon source a-Cyclodextrin 2.5 mg/ml (C) -0.5 -2.1 compare
carbon source Xylan from corncob 2.5 mg/ml (C) -0.5 -2.4 compare
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -0.5 -2.0 compare
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) -0.5 -2.3 compare
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.4 -1.8 compare
carbon source Galactan from Potato 2.5 mg/mL (C) -0.4 -2.0 compare
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.4 -1.7 compare
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.4 -1.6 compare
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -0.4 -1.6 compare
carbon source L-Rhamnose 10 mM (C) -0.3 -1.7 compare
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.3 -1.6 compare
carbon source D-Raffinose 10 mM (C) -0.3 -1.6 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.5 +1.4 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.8 +2.0 compare