Fitness data for ABI39_RS17955 in Phocaeicola dorei CL03T12C01

ferritin
SEED: Bacterioferritin
KEGG: bacterioferritin

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.4)


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group condition fitness t score  
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) -0.9 -1.6 compare
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) -0.7 -1.5 compare
carbon source Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C) -0.7 -1.9 compare
carbon source Pectin from apple; autoclaved 2.5 mg/ml (C) -0.6 -1.9 compare
carbon source Fructose-6-phosphate (C) -0.6 -1.8 compare
carbon source Rhamnogalacturonan from soy bean pectic fibre; filtered 2.5 mg/ml (C) -0.6 -1.2 compare
carbon source Amylopectin from Potato; autoclaved 2.5 mg/ml (C) -0.6 -0.9 compare
carbon source Arabinoxylan (Rye Flour); autoclaved 2.5 mg/ml (C) -0.5 -1.1 compare
carbon source Pectic galactan from potato; filtered 2.5 mg/ml (C) -0.5 -1.3 compare
carbon source b-Glucan from Beet (1,2-b-Glucan); filtered 2.5 mg/ml (C) -0.5 -1.5 compare
carbon source Amylopectin from Potato (C) -0.5 -0.9 compare
carbon source Rhamnogalacturonan from soy bean pectic fibre; autoclaved 2.5 mg/ml (C) -0.4 -0.8 compare
carbon source Galactan from Potato; filtered 2.5 mg/ml (C) -0.4 -1.2 compare
carbon source polygalacturonic (ultrapure); autoclaved 2.5 mg/ml (C) -0.4 -1.2 compare
carbon source Beta-Lactose 2.5 mg/ml (C) +0.4 +1.4 compare
carbon source Mucin from porcine stomach,Type II; autoclaved 2.5 mg/ml (C) +0.5 +1.5 compare
carbon source Xylan from Beechwood; autoclaved 2.5 mg/ml (C) +0.5 +1.3 compare
carbon source Locust bean gum; autoclaved 2.5 mg/ml (C) +0.5 +1.5 compare
carbon source B-glucan from yeast (C) +0.5 +1.6 compare
carbon source B-glucan from yeast (C) +0.5 +1.8 compare