Biochemical Test of Francisella tularensis subsp. tularensis

Biochemical Test of Francisella tularensis

Image Source: New York State Health Department

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Some of the characteristics are as follows:

Basic CharacteristicsProperties (Francisella tularensis subsp. tularensis)
CapsulePositive (+ve)
CatalasePositive (+ve)
FlagellaNegative (-ve)
GasNegative (-ve)
Gelatin HydrolysisNegative (-ve)
Gram StainingFaintly stained Gram-negative
H2S (in cysteine-supplemented medium)Positive (+ve)
IndoleNegative (-ve)
MotilityNegative (-ve)
Nitrate ReductionNegative (-ve)
NH3 produced in liquid mediaNegative (-ve)
ShapeShort, rod-shaped or coccoid
SporeNegative (-ve)
Sodium ricinoleate solubilityPositive (+ve)
UreaseNegative (-ve)
Fermentation of
GlucosePositive (+ve)
GlycerolPositive (+ve)
LactoseNegative (-ve)
MaltosePositive (+ve)
SucroseNegative (-ve)
Enzymatic Reactions
Beta-LactamasePositive (+ve)
Citrulline ureidase (CTU)Positive (+ve)


  1. Bergey’s Manual of Systematic Bacteriology Volume 2: The Proteobacteria, Part B: The Gammaproteobacteria.

About Author

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Sagar Aryal

Sagar Aryal is a microbiologist and a scientific blogger. He is doing his Ph.D. at the Central Department of Microbiology, Tribhuvan University, Kathmandu, Nepal. He was awarded the DAAD Research Grant to conduct part of his Ph.D. research work for two years (2019-2021) at Helmholtz-Institute for Pharmaceutical Research Saarland (HIPS), Saarbrucken, Germany. Sagar is interested in research on actinobacteria, myxobacteria, and natural products. He is the Research Head of the Department of Natural Products, Kathmandu Research Institute for Biological Sciences (KRIBS), Lalitpur, Nepal. Sagar has more than ten years of experience in blogging, content writing, and SEO. Sagar was awarded the SfAM Communications Award 2015: Professional Communicator Category from the Society for Applied Microbiology (Now: Applied Microbiology International), Cambridge, United Kingdom (UK). Sagar is also the ASM Young Ambassador to Nepal for the American Society for Microbiology since 2023 onwards.

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