RESUMEN: Este estudio exploratorio indaga la valoración que profesores/as de inglés tienen de las diversas competencias y contenidos estudiados durante su formación inicial. Para este propósito, se implementó una encuesta online (n=325) dirigida a profesionales en ejercicio que permitió conocer la valoración de las distintas dimensiones disciplinares y pedagógicas incluidas en los programas de pedagogía y en los estándares INICIA. Además, se preguntó por aquellos conocimientos que los/las encuestados/as consideraban ausentes en su formación inicial, pero necesarios para el ejercicio profesional. Los resultados muestran baja valoración de los conocimientos adquiridos considerándolos de poca utilidad y una necesidad de potenciar las competencias y conocimientos sobre manejo de curso, metodología y gestión. Este estudio contribuye a la reflexión sobre: la profundidad en que son desarrolladas las áreas de formación en los programas de pedagogía en inglés; el diseño de los planes de estudio; y la conexión entre la teoría y la práctica.

ABSTRACT: This exploratory study examines how English teachers assess the different competencies and contents studied during their initial teacher training. To this end, an online survey (n=325) addressed to in-service teachers was conducted. This allowed us to have an overview of teachers’ appraisal of the different pedagogical and discipline-specific contents that are commonly included in pedagogy programs and which are part of INICIA standards. In addition, we inquired about the knowledge they considered to be absent during their initial training, but essential for professional practice. The results show low evaluation of the acquired knowledge, considering it of little use for their practice and the need to reinforce the competencies related to classroom management, methodology and school management. This study contributes to the reflection on: the depth in which the different training areas are developed in pedagogy programs; the design of the curriculum; the connection between theory and practice.

ABSTRACT Haematococcus pluvialis (Chlorophyta) is a microalga with the greatest capacity to generate pure natural astaxanthin with powerful antioxidant properties, through special cysts, in response to disruptions caused by stress conditions. This research tested the design of a prototype for applying artificial light photoperiods controlled by light-emitting diodes on an industrial scale for generating forced stress in H. pluvialis cells during two seasons of the year (winter and spring 2019) in the Coquimbo region in Chile. Three different culture structures were used for the four stages of the alga production cycle. Two containers, A and B, were used for the first and second culture stages, while a raceway (large pool) was used for the third and fourth culture stages. Experiments with four different photoperiods (PP) that represent hours of light:darkness were conducted in two trials (spring 16:8 and winter 18:6) and two for control (spring 11:13 and winter 10:14). In the experiment, an exponential increase of β-carotenoid was achieved, used in human and animal food for its health properties and as a natural colorant in the salmonids industry. Biomass and astaxanthin production under forced stress were measured with physical and chemical variables such as light intensity, temperature, pH, and dissolved oxygen. Results show that the spring culture showed a considerable increase of cysts and, therefore, of astaxanthin reservoirs, reaching a pigment production density of 276 g m-3, with the consequent increase in density of up to 22% more than the control PP.

Background Saccharomyces cerevisiae is the main microorganism responsible for alcoholic fermentation. In this process, the consumption of nitrogen is of great importance since it is found in limiting quantities and its deficiency produces sluggish and/or stuck fermentations generating large economic losses in the wine-making industry. In a previous work we compared the transcriptional profiles between genetically related strains with differences in nitrogen consumption, detecting genes with differential expression that could be associated to the differences in the levels of nitrogen consumed. One of the genes identified was ICY1. With the aim of confirming this observation, in the present work we evaluated the consumption of ammonium during the fermentation of strains that have deleted or overexpressed this gene. Results Our results confirm the effect of ICY1 on nitrogen uptake by evaluating its expression in wine yeasts during the first stages of fermentation under low (MS60) and normal (MS300) assimilable nitrogen. Our results show that the mRNA levels of ICY1 diminish when the amount of assimilable nitrogen is low. Furthermore, we constructed strains derived from the industrial strain EC1118 as a null mutant in this gene as well as one that overexpressed it. Conclusions Our results suggest that the expression of ICY1 is regulated by the amount of nitrogen available in the must and it is involved in the consumption of ammonium, given the increase in the consumption of this nitrogen source observed in the null mutant strain.

For commercial purposes, the winemaking industry is constantly searching for new yeast strains. Historically, this has been achieved by collecting wild strains and selecting the best for industrial use through an enological evaluation. Furthermore, the increasing consumer demands have forced the industry to incorporate new strategies such as genetic engineering to obtain improved strains. In response to the lack of public acceptance of this methodology, alternative strategies based on breeding have gained acceptance in recent years. Through the use of conjugation of individual spores without the support of genetic engineering methods we generated intraspecific hybrids from wild strains with outstanding enological characteristics and interdelta fingerprinting was used to confirm the hybrid condition. A detailed enological characterization of the hybrids in synthetic and natural must indicates that physiological parameters such as sporulation, residual sugar, ethanol yield and total nitrogen uptake are within the levels determined for the parental strains, however, other parameters such as growth rate, lag phase and ethanol production show statistical differences with some parental or commercial strains. These findings allow us to propose these hybrids as new wine-making strains.