Fitness data for BACOVA_04490 in Bacteroides ovatus ATCC 8483

pyruvate synthase
SEED: Pyruvate-flavodoxin oxidoreductase (EC 1.2.7.-)
KEGG: putative pyruvate-flavodoxin oxidoreductase

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 3.5)


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group condition fitness t score  
carbon source Glucomannan (konjac) 2.5 mg/mL (C) -4.4 -12.7 compare
carbon source Wheat Arabinoxylan; filtered 1 mg/mL (C) -4.3 -13.3 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -4.2 -12.1 compare
carbon source Wheat Arabinoxylan 2.5 mg/mL (C) -4.0 -12.3 compare
carbon source a-Cyclodextrin 2.5 mg/mL (C) -4.0 -10.0 compare
carbon source Glucomannan (konjac) 2.5 mg/ml (C) -4.0 -9.9 compare
carbon source Arabinoxylan (Rye Flour) 0.5 mg/mL (C) -4.0 -14.5 compare
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C) -3.9 -5.4 compare
carbon source L-Rhamnose 10 mM (C) -3.8 -13.0 compare
carbon source b-Mannan borohydrate reduced carob seed 2.5 mg/mL (C) -3.8 -12.7 compare
carbon source Arabinoxylan (Rye Flour) 2.5 mg/ml (C) -3.7 -10.5 compare
carbon source Xylan from Beechwood 2.5 mg/mL (C) -3.7 -13.9 compare
carbon source Wheat Arabinoxylan; filtered 1 mg/ml (C) -3.7 -9.8 compare
carbon source Pectin from apple; filtered 1 mg/ml (C) -3.7 -7.9 compare
carbon source Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C) -3.7 -12.4 compare
carbon source Glycogen from bovine liver 2.5 mg/mL (C) -3.7 -13.9 compare
carbon source Arabinoxylan (Rye Flour) 0.5 mg/ml (C) -3.7 -9.8 compare
carbon source Xylan from Beechwood 2.5 mg/mL (C) -3.7 -12.4 compare
carbon source Pullulan 2.5 mg/mL (C) -3.6 -9.5 compare
carbon source Arabinoxylan (Rye Flour) 2.5 mg/mL (C) -3.5 -13.5 compare