Enzymes involved in oxidation of long-chain n -alkanes are still not well known, especially those in Gram-positive bacteria. This work describes the alkane degradation system of the n -alkane degrader actinobacterium Gordonia sp. strain SoCg, which is able to grow on n -alkanes from dodecane (C ₁₂ ) to hexatriacontane (C ₃₆ ) as the sole C source. SoCg harbors in its chromosome a single alk locus carrying six open reading frames (ORFs), which shows 78 to 79% identity with the alkane hydroxylase (AH)-encoding systems of other alkane-degrading actinobacteria. Quantitative reverse transcription-PCR showed that the genes encoding AlkB (alkane 1-monooxygenase), RubA3 (rubredoxin), RubA4 (rubredoxin), and RubB (rubredoxin reductase) were induced by both n -hexadecane and n -triacontane, which were chosen as representative long-chain liquid and solid n -alkane molecules, respectively. Biotransformation of n -hexadecane into the corresponding 1-hexadecanol was detected by solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME/GC-MS) analysis. The Gordonia SoCg alkB was heterologously expressed in Escherichia coli BL21 and in Streptomyces coelicolor M145, and both hosts acquired the ability to transform n -hexadecane into 1-hexadecanol, but the corresponding long-chain alcohol was never detected on n -triacontane. However, the recombinant S. coelicolor M145-AH, expressing the Gordonia alkB gene, was able to grow on n -triacontane as the sole C source. A SoCg alkB disruption mutant that is completely unable to grow on n -triacontane was obtained, demonstrating the role of an AlkB-type AH system in degradation of solid n -alkanes.

A poplar biochar obtained by an industrial gasification process was saturated with water and analyzed using fast field cycling (FFC) NMR relaxometry in a temperature range between 299 and 353 K. Results revealed that the longitudinal relaxation rate increased with the increment of the temperature. This behavior was consistent with that already observed for paramagnetic inorganic porous media for which two different relaxation mechanisms can be accounted for: outer‐ and inner‐sphere mechanisms. The former is due to water diffusing from the closest approach distance to infinity, whereas the second is due to water interacting by nonconventional H‐bonds to the porous surface of the solid material. In particular, the inner‐sphere relaxation appeared to be predominant in the water‐saturated biochar used in the present study. This study represents a fundamental first step for the full comprehension of the role played by biochar in the draining properties of biochar‐amended soils.

Caciocavallo Palermitano is a typical stretched-curd cheese that has been produced over the centuries in Sicily according to traditional cheesemaking technology and using raw milk from autochthonous cow breeds reared at pasture. The objective of this experiment was to evaluate the effects of the farming system and processing technology on the characteristics of Caciocavallo Palermitano cheese, with particular regard to the fatty acid profile. The farming system was either extensive, using autochthonous cows fed a pasture-based diet, or intensive, with specialized dairy cow breeds fed mainly hay and concentrate. The cheese-processing technology was either artisanal, using traditional wooden tools and endemic lactic bacteria, or advanced, using modern steel equipment and selected lactic bacteria. Twelve Caciocavallo Palermitano cheeses, 3 from each of the 4 experimental theses (2 farming systems × 2 cheesemaking technologies), were obtained and aged for 1, 30, 60, and 120 d. Milk of origin and cheeses were analyzed for the main chemical and rheological parameters. Fatty acids were methylated in lyophilized cheese and analyzed by gas chromatography. Sensory analysis was carried out by trained panelists. The PROC GLM of SAS 9.1.2 (SAS Institute Inc., Cary, NY) was used for the statistical analysis. The physical, chemical, and sensory characteristics of Caciocavallo Palermitano cheese were influenced more by the farming system than by the cheesemaking technology. Compared with cheese produced through intensive farming, cheese from extensive farming was richer in polyunsaturated, n-3, and odd- and branched-chain fatty acids, as well as in conjugated linoleic acid (cis-9,trans-11 C18:2), with accompanying improved human health benefits. The cheesemaking technology produced variation in the evolution of proteolysis during aging, due presumably to the different active microflora, which influenced the sensory profile of the resulting cheese. Indeed, cheese produced by artisanal manufacturing was described as less "bitter" and more "piquant" than cheese produced through the advanced process.