Fitness data for BACOVA_03526 in Bacteroides ovatus ATCC 8483

hypothetical protein

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.4)


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group condition fitness t score  
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) +0.4 +1.5 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.5 +2.4 compare
carbon source Lentilan from mushroom 2.5 mg/mL (C) +0.5 +1.7 compare
carbon source Pectic galactan from potato 2.5 mg/mL (C) +0.5 +1.5 compare
carbon source Tara gum 2.5 mg/mL (C) +0.5 +2.5 compare
carbon source amylopectin from maize 2.5 mg/mL (C) +0.5 +0.9 compare
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media +0.5 +2.0 compare
carbon source b-Glucan from Oat 2.5 mg/ml (C) +0.5 +1.5 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.5 +0.7 compare
carbon source b-glucan from Barley 2.5 mg/ml (C) +0.5 +2.0 compare
carbon source Glycogen from bovine liver 2.5 mg/mL (C) +0.5 +1.7 compare
carbon source Glucomannan (konjac) 2.5 mg/ml (C) +0.5 +2.5 compare
carbon source Inulin from chicory 2.5 mg/mL (C) +0.5 +2.0 compare
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) +0.6 +2.1 compare
carbon source a-Cyclodextrin 2.5 mg/ml (C) +0.6 +1.5 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.6 +1.6 compare
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) +0.6 +2.5 compare
carbon source D-Glucosamine Hydrochloride 10 mM (C) +0.7 +1.7 compare
carbon source a-Cyclodextrin 2.5 mg/mL (C) +0.8 +1.9 compare
carbon source amylopectin from maize 2.5 mg/ml (C) +0.9 +1.3 compare