Fitness data for BACOVA_04599 in Bacteroides ovatus ATCC 8483

hypothetical protein

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 3.6)


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group condition fitness t score  
carbon source Locust bean gum 2.5 mg/mL (C) -4.8 -1.8 compare
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -4.8 -2.1 compare
carbon source complex media marine_broth_2216 1 x (C) complex media -4.7 -2.0 compare
carbon source Galactomannan from guar 2.5 mg/mL (C) -4.7 -2.0 compare
carbon source B-glucan from yeast 2.5 mg/mL (C) -4.7 -1.7 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -4.6 -1.9 compare
carbon source Galactomannan from guar 2.5 mg/mL (C) -4.6 -1.8 compare
carbon source L-Rhamnose 10 mM (C) -4.6 -2.1 compare
carbon source Amylopectin from Potato 2.5 mg/mL (C) -4.6 -1.1 compare
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -4.6 -1.5 compare
carbon source Xylan from Beechwood 2.5 mg/mL (C) -4.6 -1.6 compare
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -4.5 -1.7 compare
carbon source b-Glucan from Oat 2.5 mg/mL (C) -4.3 -1.5 compare
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -4.0 -1.7 compare
carbon source Pectin from citrus peel; filtered 1 mg/ml (C) -4.0 -1.6 compare
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) -4.0 -2.0 compare
carbon source b-Glucan from Oat 2.5 mg/ml (C) -3.9 -1.4 compare
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -3.8 -1.5 compare
carbon source a-Cyclodextrin 2.5 mg/ml (C) -3.8 -1.1 compare
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) -3.6 -1.2 compare