DUF2666 domain-containing protein
SEED: Uncharacterized protein MJ0596
Top 20 experiments with the strongest phenotypes (|fitness| ≥ 0.9)
Or see all 217 experiments or choose conditions
| group | condition | fitness | t score | |
|---|
| nitrogen source | H2 N-free with 2mM Adenosine | -1.7 | -3.6 | compare |
| nitrogen source | H2 N-free with 2mM Adenosine | -1.6 | -2.6 | compare |
| rich t2 | H2 McCas, 5g/L bicarb, 40 psi H2CO2 | -1.5 | -3.4 | compare |
| nitrogen source | H2 N-free with 2mM Adenosine | -1.3 | -2.4 | compare |
| nutrient t2 | Formate McCas, 2.5g/L bicarb, 200 mM MOPs, 20 psi N2CO2, SO4 & Casamino Acid FREE | -1.2 | -4.7 | compare |
| stress | McCas_formate_complete 2,2-dibromo-2-cyanoacetamide 0.00833333333333333 mM | -1.2 | -1.8 | compare |
| iron | control, 1x iron with casaminos and vitamins, formate media | -1.1 | -4.3 | compare |
| nutrient t2 | Formate McCas, 2.5g/L bicarb, 200 mM MOPs, 20 psi N2CO2, SO4 & Casamino Acid FREE | -1.1 | -3.6 | compare |
| rich t2 | Formate McCas, 2.5g/L bicarb, 200 mM MOPs, 20 psi N2CO2, SO4 FREE | -1.1 | -4.0 | compare |
| stress | Formate 100 mM hypophosphite | -1.1 | -5.0 | compare |
| rich t2 | Formate McCas, 2.5g/L bicarb, 200 mM MOPs, 20 psi N2CO2, SO4 FREE | -1.0 | -4.8 | compare |
| stress | Formate 100 mM hypophosphite | -1.0 | -5.0 | compare |
| nitrogen source | formate N-free with 10mM Ammonium chloride | -1.0 | -4.3 | compare |
| stress | McCas_formate_complete Nitrofurantoin 0.025 mM | -1.0 | -1.4 | compare |
| stress | McCas_formate_complete deta nonoate 0.025 mM | -0.9 | -2.7 | compare |
| stress | McCas_formate_complete Ticarcillin 12.5 mM | -0.9 | -1.7 | compare |
| stress | McCas_formate_complete Sulfaquinoxaline 0.1 mM | -0.9 | -3.0 | compare |
| nutrient t2 | Formate McCas, 2.5g/L bicarb, 200 mM MOPs, 20 psi N2CO2, SO4 & Casamino Acid FREE | -0.9 | -2.6 | compare |
| stress | McCas_formate_complete sodium bromide 125 mM | -0.9 | -1.8 | compare |
| stress | McCas_formate_complete Chlorpromazine 0.0166666666666667 mM | +1.1 | +3.0 | compare |