Fitness data for BACOVA_04409 in Bacteroides ovatus ATCC 8483

hypothetical protein

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.2)

group	condition	fitness	t score
carbon source	D-Galactose 10 mM (C)	-0.3	-1.4	compare
carbon source	D-Galactose 10 mM (C)	-0.3	-1.3	compare
carbon source	Xylan from corn core 2.5 mg/mL (C)	-0.2	-1.3	compare
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	-0.2	-0.8	compare
carbon source complex media	R2A 1 x (C) complex media	-0.2	-1.2	compare
carbon source	Pectin from citrus peel; autoclaved 2.5 mg/mL (C)	+0.2	+1.3	compare
carbon source complex media	RCM 1 x (C) complex media	+0.2	+1.4	compare
carbon source complex media	marine_broth_2216 1 x (C) complex media	+0.2	+1.4	compare
carbon source	B-glucan from yeast 2.5 mg/mL (C)	+0.2	+1.2	compare
carbon source	D-Mannose 10 mM (C)	+0.2	+1.5	compare
carbon source	Locust bean gum 2.5 mg/ml (C)	+0.2	+1.5	compare
carbon source complex media	R2A 1 x (C) complex media	+0.3	+1.5	compare
carbon source complex media	Yeast Extract 2.5 mg/mL (C) complex media	+0.3	+1.6	compare
carbon source	amylopectin from maize 2.5 mg/mL (C)	+0.3	+1.0	compare
carbon source	Wheat Arabinoxylan; filtered 1 mg/ml (C)	+0.3	+1.7	compare
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	+0.3	+1.5	compare
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	+0.3	+1.9	compare
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	+0.4	+1.7	compare
carbon source	a-Cyclodextrin 2.5 mg/ml (C)	+0.4	+1.8	compare
carbon source	Pectin from apple; filtered 1 mg/ml (C)	+0.4	+2.1	compare