Fitness data for BACOVA_00920 in Bacteroides ovatus ATCC 8483

hypothetical protein

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.5)


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group condition fitness t score  
carbon source amylopectin from maize 2.5 mg/mL (C) -1.4 -4.1 compare
carbon source amylopectin from maize 2.5 mg/ml (C) -1.0 -2.8 compare
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) -0.8 -2.1 compare
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.8 -2.0 compare
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.7 -2.4 compare
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.7 -2.0 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -0.7 -2.2 compare
carbon source Pullulan 2.5 mg/mL (C) -0.6 -1.6 compare
carbon source Polygalacturonic 2.5 mg/mL (C) -0.6 -2.8 compare
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -0.6 -2.4 compare
carbon source complex media BHI 1 x (C) complex media -0.5 -2.0 compare
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) -0.5 -2.6 compare
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -0.5 -2.5 compare
carbon source a-Cyclodextrin 2.5 mg/ml (C) -0.5 -2.3 compare
carbon source Amylopectin from Potato 2.5 mg/mL (C) -0.5 -1.4 compare
carbon source Mucin from porcine stomach type II 2.5 mg/ml (C) -0.5 -2.6 compare
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C) -0.5 -2.4 compare
carbon source Sucrose 10 mM (C) -0.5 -2.4 compare
carbon source Laminarin from Laminaria digitata 2.5 mg/mL (C) -0.5 -1.6 compare
carbon source Xylan from corn core 2.5 mg/mL (C) -0.5 -1.7 compare