DUF1786 domain-containing protein
SEED: Uncharacterized protein conserved in archaea
Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.4)
Or see all 217 experiments or choose conditions
| group | condition | fitness | t score | |
|---|
| no stress control | McCas_formate_complete no stress control | -0.7 | -2.2 | compare |
| stress | McCas_formate_complete Novobiocin 0.0125 mM | -0.7 | -2.6 | compare |
| stress | McCas_formate_complete Phenazine methosulfate 0.0166666666666667 mM | -0.6 | -2.4 | compare |
| stress | McCas_formate_complete Irgasan 0.0125 mM | -0.6 | -2.2 | compare |
| stress | McCas_formate_complete Irgasan 0.0125 mM | -0.6 | -1.7 | compare |
| nutrient t2 | Formate McCas, 2.5g/L bicarb, 200 mM MOPs, 20 psi N2CO2, SO4 & Vitamin FREE | -0.5 | -1.8 | compare |
| nutrient t2 | Formate McCas, 2.5g/L bicarb, 200 mM MOPs, 20 psi N2CO2, SO4 & Vitamin FREE | -0.4 | -1.8 | compare |
| stress | McCas_formate_complete Spiramycin 0.1 mM | -0.4 | -1.9 | compare |
| stress | McCas_formate_complete Polymyxin B sulfate 0.05 mM | -0.4 | -1.8 | compare |
| stress | McCas_formate_complete Rifampicin 0.25 mM | -0.4 | -1.3 | compare |
| stress | McCas_formate_complete 2,2-dibromo-2-cyanoacetamide 0.00833333333333333 mM | -0.4 | -1.0 | compare |
| iron | Iron excess (2.5x) , H2 media | +0.4 | +2.1 | compare |
| nutrient t2 | H2 McCas, 2.5g/L bicarb, 200 mM MOPs, 40 psi H2CO2, SO4 & Casamino Acid FREE | +0.4 | +2.1 | compare |
| attachment assay; attached sample | McCas-formate glass attached | +0.4 | +2.2 | compare |
| iron | Iron excess (2.5x) , H2 media | +0.4 | +2.6 | compare |
| nutrient t2 | H2 McCas, 2.5g/L bicarb, 200 mM MOPs, 40 psi H2CO2, SO4 Vitamin & Casamino Acid FREE | +0.4 | +1.9 | compare |
| nitrogen source | H2 N-free with 2mM Adenosine | +0.5 | +2.4 | compare |
| nitrogen source | Formate N-free with 2mM Adenosine | +0.6 | +2.4 | compare |
| planktonic | H2 pooled triplicate planktonic cells | +0.6 | +2.8 | compare |
| nitrogen source | H2 N-free with 2mM Adenosine | +0.7 | +2.5 | compare |