Fitness data for BACOVA_03657 in Bacteroides ovatus ATCC 8483

putative phosphoribosylaminoimidazolecarboxamide formyltransferase/IMP cyclohydrolase
SEED: IMP cyclohydrolase (EC 3.5.4.10) / Phosphoribosylaminoimidazolecarboxamide formyltransferase (EC 2.1.2.3)
KEGG: phosphoribosylaminoimidazolecarboxamide formyltransferase / IMP cyclohydrolase

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.7)


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group condition fitness t score  
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -1.4 -3.0 compare
carbon source Pullulan 2.5 mg/mL (C) -1.2 -2.5 compare
carbon source D-Glucosamine Hydrochloride 10 mM (C) -1.1 -2.4 compare
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) -1.0 -3.9 compare
carbon source D-Arabinose 10 mM (C) -0.9 -2.3 compare
carbon source Pectin from apple; filtered 1 mg/ml (C) -0.9 -2.7 compare
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -0.9 -3.0 compare
carbon source complex media GAM 1 x (C) complex media -0.9 -3.9 compare
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) -0.9 -3.3 compare
carbon source polygalacturonic 2.5 mg/mL (C) -0.9 -2.9 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -0.9 -1.9 compare
carbon source D-Arabinose 10 mM (C) -0.8 -1.9 compare
carbon source complex media GAM 1 x (C) complex media -0.8 -3.2 compare
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -0.8 -2.4 compare
carbon source Sucrose 10 mM (C) -0.8 -2.8 compare
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -0.8 -2.6 compare
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -0.8 -2.4 compare
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -0.7 -2.8 compare
carbon source amylopectin from maize 2.5 mg/ml (C) -0.7 -1.4 compare
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) -0.7 -2.2 compare