Fitness data for BACOVA_03737 in Bacteroides ovatus ATCC 8483

hypothetical protein

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.6)


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group condition fitness t score  
carbon source Amylopectin from Potato 2.5 mg/mL (C) -1.7 -5.8 compare
carbon source Amylopectin from Potato 2.5 mg/mL (C) -1.5 -6.1 compare
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) -1.0 -3.5 compare
carbon source Pullulan 2.5 mg/mL (C) -1.0 -3.7 compare
carbon source L-Rhamnose 10 mM (C) -0.9 -4.6 compare
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.8 -4.0 compare
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -0.8 -3.9 compare
carbon source D-Galactose 10 mM (C) -0.8 -3.5 compare
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -0.8 -3.8 compare
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.8 -3.4 compare
carbon source Galactomannan from guar 2.5 mg/mL (C) -0.8 -3.8 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.7 -3.4 compare
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -0.7 -3.2 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -0.7 -2.8 compare
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -0.7 -3.5 compare
carbon source D-Xylose 10 mM (C) -0.7 -3.8 compare
carbon source L-Rhamnose 10 mM (C) -0.7 -3.4 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -0.7 -3.2 compare
carbon source Pectic galactan from potato 2.5 mg/mL (C) -0.6 -2.8 compare
carbon source Pectic galactan from potato 2.5 mg/mL (C) -0.6 -3.0 compare