Fitness data for BACOVA_05168 in Bacteroides ovatus ATCC 8483

MazG family protein
SEED: Nucleoside triphosphate pyrophosphohydrolase MazG (EC 3.6.1.8)
KEGG: nucleoside-triphosphate pyrophosphatase

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

group	condition	fitness	t score
carbon source	b-Glucan from Oat 2.5 mg/mL (C)	-0.6	-2.6	compare
carbon source	Hyaluronic from Streptococcus equi 2.5 mg/mL (C)	-0.6	-1.7	compare
carbon source	Dextran, Mw ~200,000 2.5 mg/ml (C)	-0.5	-2.2	compare
carbon source	D-Glucosamine Hydrochloride 10 mM (C)	-0.5	-1.6	compare
carbon source	pectate 2.5 mg/ml (C)	-0.5	-2.5	compare
carbon source	Pullulan 2.5 mg/mL (C)	-0.4	-1.3	compare
carbon source	b-Mannan borohydrate reduced carob seed 2.5 mg/ml (C)	-0.4	-1.7	compare
carbon source	Mucin from porcine stomach type II 2.5 mg/ml (C)	-0.4	-1.7	compare
carbon source	Xyloglucan from tamarind 2.5 mg/mL (C)	-0.3	-1.6	compare
carbon source	Mucin from porcine stomach type II 2.5 mg/mL (C)	-0.3	-2.0	compare
carbon source	amylopectin from maize 2.5 mg/mL (C)	-0.3	-0.9	compare
carbon source	Mucin from porcine stomach type III 2.5 mg/mL (C)	-0.3	-1.5	compare
carbon source	D-Arabinose 10 mM (C)	-0.3	-1.0	compare
carbon source	Rhamnogalacturonan I from potato pectic fiber 2.5 mg/mL (C)	-0.3	-1.4	compare
carbon source	Xylan from corn core 2.5 mg/mL (C)	-0.3	-1.5	compare
carbon source	Tara gum 2.5 mg/ml (C)	-0.2	-1.2	compare
carbon source	Arabinoxylan (Rye Flour) 0.5 mg/ml (C)	-0.2	-1.3	compare
carbon source	b-glucan from Barley 2.5 mg/ml (C)	-0.2	-1.2	compare
carbon source	D-Raffinose 10 mM (C)	+0.2	+1.8	compare
carbon source	Arabinoxylan (Rye Flour) 2.5 mg/ml (C)	+0.3	+1.7	compare