In this work, we present the results of an undergrad student from the perspective of its first approach as a principal researcher in a project. In order to gain practical experience, one of the options for students that have interest in pursuing a postgraduate program corresponds to a research stay in a laboratory of their selected field conducting a project for a period of 6 months. In this particular project, a fungal sample was isolated from Parmesan cheese spoilage and its enzymatic activity evaluated. Using simple and standardized protocols, the student was capable of identifying a possible biotechnological application for the isolate by detecting and categorizing the lipolytic activity. Through microculture characterization in potato dextrose agar (PDA) the genus of the sample was determined as Penicillium and confirmed by molecular analysis of the ITS1 and ITS4 regions. In order to examine comprehensively the potential of the new isolate, the extracellular and intracellular enzymatic activities were analyzed as well as four methods of cell rupture. From these results, sonication was determined as the best technique with 211 U/L as a maximum lipolytic value. To finalize the evaluation of the sample, the student determined the optimal pH and temperature as well as the thermotolerance of the crude extract obtaining a residual activity of 13% after 60 minutes of incubation at 45 °C. Upon conclusion of the research we could recognize that through a direct characterization of a fungal isolate using techniques that are widely known, the student was capable of determining and value one of the most interesting capabilities fungi has to offer; enzymatic activity, and that the knowledge obtained from established protocols enables and encourages the students to correlate the source from where they were obtained with potential biotechnological applications. © 2019 International Union of Biochemistry and Molecular Biology, 47(6):681-688, 2019.

中文翻译：

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从奶酪变质中获得的真菌分离物作为环境来源的全方位管理：从本科生到生物技术表征的直接方法

在这项工作中，我们从作为项目主要研究员的第一种方法的角度展示了一名本科生的结果。为了获得实践经验，有兴趣攻读研究生课程的学生的选择之一是在所选领域的实验室进行为期 6 个月的研究。在这个特定项目中，从帕尔马干酪变质中分离出真菌样本并评估了其酶活性。使用简单和标准化的协议，学生能够通过检测和分类脂解活性来确定分离物的可能生物技术应用。通过在马铃薯葡萄糖琼脂 (PDA) 中进行微量培养表征，样品的属被确定为青霉菌，并通过 ITS1 和 ITS4 区域的分子分析确认。为了全面检查新分离株的潜力，分析了细胞外和细胞内的酶活性以及四种细胞破裂方法。根据这些结果，超声处理被确定为最佳技术，最大脂肪分解值为 211 U/L。为了完成对样品的评估，学生确定了粗提取物的最佳 pH 值和温度以及耐热性，在 45°C 下孵育 60 分钟后获得 13% 的残留活性。研究结束后，我们可以认识到，通过使用众所周知的技术对真菌分离物进行直接表征，学生能够确定并评估真菌必须提供的最有趣的能力之一；酶活性，以及​​从既定协议中获得的知识能够并鼓励学生将获得它们的来源与潜在的生物技术应用相关联。© 2019 国际生物化学与分子生物学联盟，47(6):681-688，2019。