Fitness data for BACOVA_03668 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 Potato 2.5 mg/mL (C) -0.8 -2.4 compare
carbon source D-Glucosamine Hydrochloride 10 mM (C) -0.5 -1.0 compare
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.5 -1.4 compare
carbon source amylopectin from maize 2.5 mg/mL (C) -0.5 -1.3 compare
carbon source complex media marine_broth_2216 1 x (C) complex media -0.5 -1.5 compare
carbon source Mucin from porcine stomach type III 2.5 mg/mL (C) -0.4 -1.7 compare
carbon source NAG 10 mM (C) -0.4 -1.6 compare
carbon source Galactan from Potato 2.5 mg/mL (C) -0.4 -1.4 compare
carbon source Sucrose 10 mM (C) -0.4 -1.6 compare
carbon source Mucin from porcine stomach type II 2.5 mg/mL (C) -0.3 -1.4 compare
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) +0.3 +1.2 compare
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) +0.3 +1.7 compare
carbon source L-Rhamnose 10 mM (C) +0.3 +1.4 compare
carbon source Lentilan from mushroom 2.5 mg/ml (C) +0.4 +1.7 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.4 +1.3 compare
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +0.4 +1.1 compare
carbon source Xylan from corncob 2.5 mg/ml (C) +0.4 +2.0 compare
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) +0.5 +2.0 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.5 +1.4 compare
carbon source D-Galactose 10 mM (C) +0.6 +2.1 compare