Fitness data for BACOVA_02999 in Bacteroides ovatus ATCC 8483

hypothetical protein

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


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group condition fitness t score  
carbon source Rhamnogalacturonan from soy bean pectic fibre 2.5 mg/mL (C) +0.3 +1.9 compare
carbon source Mucin from porcine stomach type III 2.5 mg/mL (C) +0.3 +1.7 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.3 +1.8 compare
carbon source Inulin from chicory 2.5 mg/mL (C) +0.3 +1.9 compare
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) +0.3 +1.9 compare
carbon source D-Galactose 10 mM (C) +0.3 +1.5 compare
carbon source Pectin from apple; autoclaved 2.5 mg/mL (C) +0.3 +2.1 compare
carbon source Lentilan from mushroom 2.5 mg/mL (C) +0.3 +2.1 compare
carbon source Pustulan (b-1-6 glucan) 2.5 mg/mL (C) +0.3 +1.9 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) +0.3 +2.3 compare
carbon source Galactomannan from guar 2.5 mg/mL (C) +0.3 +2.3 compare
carbon source Polygalacturonic 2.5 mg/mL (C) +0.4 +2.4 compare
carbon source amylopectin from maize 2.5 mg/mL (C) +0.4 +1.5 compare
carbon source polygalacturonic 2.5 mg/mL (C) +0.4 +2.5 compare
carbon source D-Arabinose 10 mM (C) +0.4 +1.2 compare
carbon source Amylopectin from Potato 2.5 mg/mL (C) +0.5 +2.0 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/ml (C) +0.5 +1.4 compare
carbon source D-Glucosamine Hydrochloride 10 mM (C) +0.5 +3.0 compare
carbon source Pullulan 2.5 mg/mL (C) +0.6 +1.7 compare
carbon source Hyaluronic from Streptococcus equi 2.5 mg/mL (C) +0.7 +2.0 compare