A nivel mundial la participación familiar en las escuelas se modificó con el SARS CoV-2 (Covid-19). De acuerdo a las investigaciones realizadas no se ha motivado a los padres de familia para que se involucren en el aprendizaje de sus hijos y en los resultados obtenidos, encuentran serias diferencias entre las escuelas públicas, privadas y del área rural y urbana. La investigación realizada se desarrolla en un contexto nuevo por la pandemia con el objetivo de determinar y comparar el nivel de Participación parental escolar en dos instituciones educativas públicas del nivel secundario ubicadas en área urbana y rural de Madre de Dios, 2021. La investigación es de tipo aplicada, con diseño descriptivo comparativo, enfoque cuantitativo de corte transversal. La muestra está conformada por 102 padres de familia divididos en un centro educativo urbano y la otra mitad en el área rural...

Chilies are the main ingredients of the Peruvian gastronomy. Chili "Charapita" (Capsicum frutescens) is very used in amazon food. The last decade, "the gastronomic boom" has increased their demand, so it is necessary to develop new technologies for their preservation sustainably, healthy, without affecting the environment. The aim of the present work was to analyze the microbial population dynamics during Chili "Charapita" fermentation using spontaneous (SF) and controlled (CF) fermentation. Fermentations were conducted at pilot scale and room temperature with chilies from Iquitos city. A lactic acid bacteria (LAB) strain type belonging to Lactobacillus plantarum ATCC 14917 was used in FC. Fermentations were monitored through reducing sugars, acidity and pH determinations. Microbial tests were performed: total cells count by microscopy and microbial growth in culture media. LAB, yeasts, ...

Chilies are the main ingredients of the Peruvian gastronomy. Chili "Charapita" (Capsicum frutescens) is very used in amazon food. The last decade, "the gastronomic boom" has increased their demand, so it is necessary to develop new technologies for their preservation sustainably, healthy, without affecting the environment. The aim of the present work was to analyze the microbial population dynamics during Chili "Charapita" fermentation using spontaneous (SF) and controlled (CF) fermentation. Fermentations were conducted at pilot scale and room temperature with chilies from Iquitos city. A lactic acid bacteria (LAB) strain type belonging to Lactobacillus plantarum ATCC 14917 was used in FC. Fermentations were monitored through reducing sugars, acidity and pH determinations. Microbial tests were performed: total cells count by microscopy and microbial growth in culture media. LAB, yeasts, ...