Fitness data for BACOVA_04667 in Bacteroides ovatus ATCC 8483

hypothetical protein

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.8)

group	condition	fitness	t score
carbon source	Inulin from chicory 2.5 mg/mL (C)	-2.9	-2.8	compare
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-2.3	-2.8	compare
carbon source	Galactomannan from guar 2.5 mg/mL (C)	-2.3	-2.9	compare
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-1.1	-1.3	compare
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	-1.1	-1.4	compare
carbon source	Glucomannan (konjac) 2.5 mg/mL (C)	-1.0	-1.5	compare
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-1.0	-1.6	compare
carbon source	Xylan from corn core 2.5 mg/mL (C)	-1.0	-1.8	compare
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-1.0	-1.3	compare
carbon source	Xylan from corncob 2.5 mg/ml (C)	-0.9	-1.4	compare
carbon source	Xylan from corncob 2.5 mg/mL (C)	-0.9	-1.6	compare
carbon source complex media	RCM 1 x (C) complex media	-0.8	-1.5	compare
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.8	+1.6	compare
carbon source	pectate 2.5 mg/ml (C)	+0.8	+1.6	compare
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	+0.9	+1.7	compare
carbon source	amylopectin from maize 2.5 mg/mL (C)	+0.9	+1.3	compare
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	+1.0	+2.0	compare
carbon source	Pullulan 2.5 mg/mL (C)	+1.0	+0.9	compare
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	+1.0	+2.5	compare
carbon source	D-Arabinose 10 mM (C)	+1.2	+1.3	compare