Fitness data for BACOVA_01140 in Bacteroides ovatus ATCC 8483

conserved hypothetical protein TIGR03982
SEED: FIG00938717: hypothetical protein

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 2.9)


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group condition fitness t score  
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -4.2 -4.1 compare
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -4.1 -4.0 compare
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) -4.1 -2.8 compare
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -4.1 -2.8 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -4.0 -3.9 compare
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -3.9 -4.7 compare
carbon source Amylopectin from Potato 2.5 mg/mL (C) -3.9 -3.8 compare
carbon source Amylopectin from Potato 2.5 mg/mL (C) -3.8 -2.6 compare
carbon source Galactomannan from guar 2.5 mg/mL (C) -3.7 -5.1 compare
carbon source b-Glucan from Oat 2.5 mg/mL (C) -3.4 -3.3 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -3.4 -5.6 compare
carbon source Xylan from Beechwood 2.5 mg/mL (C) -3.4 -5.1 compare
carbon source B-glucan from yeast 2.5 mg/mL (C) -3.3 -6.3 compare
carbon source Xylan from Beechwood 2.5 mg/mL (C) -3.3 -5.5 compare
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -3.2 -6.1 compare
carbon source Pectic galactan from potato 2.5 mg/mL (C) -3.2 -6.5 compare
carbon source Pectic galactan from potato 2.5 mg/mL (C) -3.2 -6.4 compare
carbon source a-Cyclodextrin 2.5 mg/mL (C) -3.0 -4.5 compare
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) -3.0 -2.1 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) -2.9 -2.0 compare