Fitness data for BACOVA_03486 in Bacteroides ovatus ATCC 8483

hypothetical protein

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.5)


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group condition fitness t score  
carbon source b-Glucan from Oat 2.5 mg/mL (C) -1.4 -1.9 compare
carbon source b-glucan from Barley 2.5 mg/ml (C) -1.2 -2.0 compare
carbon source Pullulan 2.5 mg/mL (C) -0.9 -0.9 compare
carbon source NAG 10 mM (C) -0.9 -1.5 compare
carbon source b-Glucan from Oat 2.5 mg/ml (C) -0.8 -1.6 compare
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media -0.7 -1.6 compare
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.6 -1.2 compare
carbon source amylopectin from maize 2.5 mg/ml (C) -0.6 -0.7 compare
carbon source a-Cyclodextrin 2.5 mg/ml (C) -0.6 -1.0 compare
carbon source D-Arabinose 10 mM (C) -0.6 -0.9 compare
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C) -0.5 -1.1 compare
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.5 +0.9 compare
carbon source Glucomannan (konjac) 2.5 mg/mL (C) +0.6 +1.8 compare
carbon source complex media Peptone 2.5 mg/mL (C) complex media +0.6 +1.0 compare
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) +0.6 +0.8 compare
carbon source Xylan from corn core 2.5 mg/mL (C) +0.6 +1.0 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.6 +0.9 compare
carbon source Mucin from porcine stomach type III 2.5 mg/ml (C) +0.7 +1.4 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.7 +1.4 compare
carbon source Lentilan from mushroom 2.5 mg/mL (C) +0.8 +1.4 compare