Fitness data for BACOVA_04260 in Bacteroides ovatus ATCC 8483

phosphatidylglycerophosphatase A
SEED: Phosphatidylglycerophosphatase A (EC 3.1.3.27)
KEGG: phosphatidylglycerophosphatase A

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 2.0)

group	condition	fitness	t score
carbon source	amylopectin from maize 2.5 mg/mL (C)	-4.6	-2.8	compare
carbon source	Dextran, Mw ~200,000 2.5 mg/mL (C)	-4.4	-4.1	compare
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-3.8	-3.9	compare
carbon source	B-glucan from yeast 2.5 mg/ml (C)	-3.8	-3.6	compare
carbon source	a-Cyclodextrin 2.5 mg/mL (C)	-3.5	-3.4	compare
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/mL (C)	-3.5	-4.9	compare
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	-3.4	-3.1	compare
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-3.2	-2.3	compare
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-3.0	-4.5	compare
carbon source	D-Galactose 10 mM (C)	-3.0	-3.0	compare
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	-2.8	-3.4	compare
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-2.8	-4.8	compare
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	-2.7	-4.3	compare
carbon source	Wheat Arabinoxylan; filtered 1 mg/mL (C)	-2.4	-3.6	compare
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C)	-2.4	-2.2	compare
carbon source	b-glucan from Barley 2.5 mg/ml (C)	-2.3	-2.6	compare
carbon source	b-Glucan from Oat 2.5 mg/ml (C)	-2.3	-3.3	compare
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/ml (C)	-2.2	-2.1	compare
carbon source	Pustulan (b-1-6 glucan) 2.5 mg/mL (C)	-2.1	-2.5	compare
carbon source	B-glucan from yeast 2.5 mg/mL (C)	-2.0	-2.6	compare