Fitness data for BACOVA_05071 in Bacteroides ovatus ATCC 8483

hypothetical protein

Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.2)

group	condition	fitness	t score
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-0.4	-1.6	compare
carbon source complex media	GAM 1 x (C) complex media	-0.4	-2.0	compare
carbon source	D-Galactose 10 mM (C)	-0.3	-1.6	compare
carbon source	Tara gum 2.5 mg/mL (C)	-0.3	-2.1	compare
carbon source	Locust bean gum 2.5 mg/ml (C)	-0.3	-1.9	compare
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	-0.3	-2.2	compare
carbon source complex media	Peptone 2.5 mg/mL (C) complex media	-0.3	-1.6	compare
carbon source	Pectic galactan from potato 2.5 mg/mL (C)	-0.3	-1.6	compare
carbon source	Wheat Arabinoxylan 2.5 mg/mL (C)	-0.3	-1.9	compare
carbon source	D-Xylose 10 mM (C)	-0.3	-1.7	compare
carbon source	b-Glucan from Beet (1,2-b-Glucan) 2.5 mg/mL (C)	-0.3	-1.5	compare
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.3	-1.1	compare
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/mL (C)	-0.2	-1.7	compare
carbon source	Galactan from Potato 2.5 mg/mL (C)	-0.2	-1.5	compare
carbon source	Xylan from Beechwood 2.5 mg/mL (C)	-0.2	-1.2	compare
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	+0.2	+0.8	compare
carbon source	D-Arabinose 10 mM (C)	+0.3	+0.8	compare
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.4	+1.7	compare
carbon source	amylopectin from maize 2.5 mg/ml (C)	+0.4	+1.4	compare
carbon source	Amylopectin from Potato 2.5 mg/mL (C)	+0.5	+2.2	compare