Fitness data for BACOVA_03335 in Bacteroides ovatus ATCC 8483

hypothetical protein

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.6)


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group condition fitness t score  
carbon source amylopectin from maize 2.5 mg/ml (C) -1.4 -1.8 compare
carbon source b-glucan from Barley 2.5 mg/ml (C) -1.2 -1.9 compare
carbon source b-Glucan from Oat 2.5 mg/mL (C) -1.1 -2.3 compare
carbon source D-Arabinose 10 mM (C) -1.1 -1.6 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -1.0 -2.9 compare
carbon source a-Cyclodextrin 2.5 mg/ml (C) -1.0 -1.5 compare
carbon source Locust bean gum 2.5 mg/ml (C) -0.9 -2.8 compare
carbon source a-Cyclodextrin 2.5 mg/mL (C) -0.9 -1.2 compare
carbon source amylopectin from maize 2.5 mg/mL (C) -0.9 -1.4 compare
carbon source Xylan from corncob 2.5 mg/ml (C) -0.8 -2.3 compare
carbon source Glycogen from bovine liver 2.5 mg/mL (C) -0.8 -2.2 compare
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C) -0.8 -2.1 compare
carbon source Beta-Lactose 10 mM (C) -0.8 -2.6 compare
carbon source Xylan from Beechwood 2.5 mg/mL (C) -0.7 -2.2 compare
carbon source Polygalacturonic 2.5 mg/mL (C) -0.7 -2.2 compare
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -0.7 -1.3 compare
carbon source complex media Yeast Extract 2.5 mg/mL (C) complex media -0.7 -2.1 compare
carbon source Pectin from citrus peel; autoclaved 2.5 mg/mL (C) -0.6 -2.0 compare
carbon source Tara gum 2.5 mg/mL (C) -0.6 -2.2 compare
carbon source D-Glucosamine Hydrochloride 10 mM (C) +0.7 +1.8 compare