Fitness data for BACOVA_00507 in Bacteroides ovatus ATCC 8483

6-phosphogluconolactonase
SEED: 6-phosphogluconolactonase (EC 3.1.1.31), eukaryotic type
KEGG: 6-phosphogluconolactonase

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 1.1)


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group condition fitness t score  
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -1.7 -10.3 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -1.7 -10.2 compare
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) -1.7 -7.1 compare
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) -1.5 -8.7 compare
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -1.4 -8.5 compare
carbon source Dextran, Mw ~200,000 2.5 mg/ml (C) -1.4 -6.2 compare
carbon source amylopectin from maize 2.5 mg/mL (C) -1.4 -4.8 compare
carbon source polygalacturonic 2.5 mg/mL (C) -1.4 -9.3 compare
carbon source Pullulan 2.5 mg/mL (C) -1.3 -5.4 compare
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) -1.3 -9.2 compare
carbon source b-Glucan from Oat 2.5 mg/ml (C) -1.3 -6.0 compare
carbon source a-Cyclodextrin 2.5 mg/mL (C) -1.3 -4.3 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -1.3 -4.5 compare
carbon source beta-Cyclodextrin 2.5 mg/mL (C) -1.2 -5.4 compare
carbon source b-glucan from Barley 2.5 mg/ml (C) -1.2 -5.4 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) -1.2 -5.0 compare
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) -1.2 -6.6 compare
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -1.2 -6.6 compare
carbon source b-Glucan from Oat 2.5 mg/mL (C) -1.1 -4.7 compare
carbon source a-Cyclodextrin 2.5 mg/ml (C) -1.1 -4.1 compare