Fitness data for BACOVA_02230 in Bacteroides ovatus ATCC 8483

hypothetical protein
SEED: FIG00896590: hypothetical protein

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.3)


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group condition fitness t score  
carbon source complex media GAM 1 x (C) complex media -0.6 -3.0 compare
carbon source D-Galactose 10 mM (C) -0.6 -2.6 compare
carbon source Galactan from Potato 2.5 mg/mL (C) -0.5 -2.6 compare
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C) -0.4 -2.3 compare
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -0.4 -2.3 compare
carbon source b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C) -0.4 -2.4 compare
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -0.4 -2.1 compare
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/ml (C) -0.4 -2.3 compare
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media -0.3 -2.0 compare
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/ml (C) -0.3 -2.2 compare
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) -0.3 -2.1 compare
carbon source complex media LB 1 x (C) complex media -0.3 -1.9 compare
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) -0.3 -2.0 compare
carbon source Xylan from corn core 2.5 mg/mL (C) -0.3 -1.7 compare
carbon source b-Glucan from Oat 2.5 mg/mL (C) -0.3 -1.3 compare
carbon source Dextran, Mw ~200,000 2.5 mg/mL (C) +0.3 +1.7 compare
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.3 +1.6 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.5 +2.3 compare
carbon source D-Arabinose 10 mM (C) +0.6 +1.8 compare
carbon source amylopectin from maize 2.5 mg/ml (C) +0.7 +2.1 compare