Putu Virgina Partha Devanthi, M.Si earned both her bachelor’s degree in Microbiology and master’s degree in Biotechnology from Bandung Institute of Technology (ITB) through an accelerated program. This program was funded by The Indonesian Ministry of Education Directorate General of Higher Education (DIKTI). In 2014, she was awarded Indonesia Endowment Fund for Education scholarship to pursue her doctoral degree in School of Chemical Engineering, University of Birmingham, United Kingdom. Her research was focusing on compartmentalization of multiple microbial species in water-in-oil-in-water double emulsion, for controlling microbial interactions during soy sauce fermentation process, which involved multidisciplinary approach. Her approach was shown to improve microbial performance during fermentation, thus enhancing the formation of flavor and aroma compounds. She presented her PhD work at many international conferences and published several research articles in international journals. She has received three times during her doctoral study, grants from the Society for Applied Microbiology (SfAM), UK to attend and present her work in Dublin, Edinburgh, and Scotland. By being part of the school, she has also benefited from being exposed to a number of different industries and cultural environments. Putu Virgina is interested in the utilization of immobilized/encapsulated microbial cell system for the production of food and food ingredients.


  • Devanthi, P. V. P., El Kadri, H., Linforth, R., & Gkatzionis, F. (2017). The application of water-in-oil-in-water double emulsion as starter cultures delivery system in reduced-salt moromi fermentation. Food Chemistry (under review)
  • Devanthi, P. V. P., El Kadri, H., Bowden, A., Spyropoulos, F., & Gkatzionis, F. (2017). Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation. Food Research International
  • Devanthi, P. V. P., Linforth, R., Onyeaka, H., & Gkatzionis, K. (2018). Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation. Food Chemistry, 240, 1–8.
  • El Kadri, H., Devanthi, P. V. P., Overton, T. W., & Gkatzionis, K. (2017). Do oil-in-water (O/W) nano-emulsions have an effect on survival and growth of bacteria? Food Research International, 101, 114–128.
  • Devanthi, P. V. P., & Aditiawati, P. (2013). Mixed culture fermentation with Rhizopus oligosporus and Micrococcus luteus to enhance isoflavone aglycone, factor 2 production and antioxidant activity of soybean. Asian Journal of Food and Agro-Industry, 6(6), 329–336.
  • Aditiawati, P., & Devanthi, P. V. P. (2012). Optimization of the length of soybean soaking time and the inoculum ratio of Rhizopus oligosporus and Micrococcus luteus for isoflavone factor 2 production by solid state fermentation. In Proceedings of the International Conference on Women’s Health in Science & Engineering (WiSE-Health), Bandung, 6 – 7 Desember 2012. (pp. 35–41).