Fitness data for BACOVA_04463 in Bacteroides ovatus ATCC 8483

hypothetical protein

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 1.3)


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group condition fitness t score  
carbon source amylopectin from maize 2.5 mg/mL (C) -3.6 -1.5 compare
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -3.4 -2.9 compare
carbon source amylopectin from maize 2.5 mg/ml (C) -2.3 -1.5 compare
carbon source b-Glucan from Oat 2.5 mg/mL (C) -2.0 -1.7 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -2.0 -2.8 compare
carbon source a-Cyclodextrin 2.5 mg/mL (C) -1.7 -1.6 compare
carbon source Lentilan from mushroom 2.5 mg/ml (C) -1.7 -2.3 compare
carbon source D-Arabinose 10 mM (C) -1.7 -1.2 compare
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) -1.7 -1.8 compare
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -1.6 -1.9 compare
carbon source Beta-Lactose 10 mM (C) -1.6 -3.0 compare
carbon source Pectin from apple; filtered 1 mg/ml (C) -1.6 -2.5 compare
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -1.5 -2.5 compare
carbon source Inulin from chicory 2.5 mg/mL (C) -1.5 -1.5 compare
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -1.5 -2.6 compare
carbon source complex media Brucella 1 x (C) complex media -1.5 -3.3 compare
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) -1.4 -1.9 compare
carbon source Xylan from corncob 2.5 mg/ml (C) -1.4 -2.6 compare
carbon source complex media GAM 1 x (C) complex media -1.3 -2.0 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +1.6 +1.9 compare