Putu Virgina Partha Devanthi, S.Si., M.Si., Ph.D.

Faculty of BioTechnology

Research Interest


Dr. Putu Virgina Partha Devanthi earned her Ph.D. in Chemical Engineering from the University of Birmingham, the United Kingdom, in 2018. She received her master’s degree in Biotechnology (2013) and bachelor’s degree in Microbiology (2012) cum laude from Bandung Institute of Technology (ITB), Indonesia, through an accelerated program funded by the Indonesian Ministry of Education Directorate General of Higher Education (DIKTI). She became an assistant professor at i3L in 2018 and was assigned as Head of the Biotechnology Department in 2021. Since 2021, she has also been appointed as an adjunct lecturer at the UCSI University, Malaysia.

Dr. Putu’s research interests revolve around food safety, fermentation, probiotics, and microbial encapsulation. Her research on microbial interaction and encapsulation and its applications in improving the flavor and aroma of reduced-salt soy sauce has been published in highly ranked international journals, including Food Chemistry (impact factor 7.514) and Food Research International (impact factor 6.475). Her findings have also been disseminated in many international conferences held by the Society for Applied Microbiology (SfAM) in Dublin, Edinburgh, Newcastle, and Brighton and the European Federation of Food Science and Technology in Sitges, Spain. In addition, she was awarded a research grant from the Indonesian Toray Science Foundation on a project titled “Survival of potential foodborne pathogens (Escherichia coli O157:H7 and Staphylococcus aureus) in reduced-salt soy sauce fermentation”. This work was presented in the FEMS Online Conference on Microbiology, organized by the Federation of European Microbiological Societies (FEMS) and the Serbian Society of Microbiology in 2020. Then, in collaboration with the University of the Aegean, Greece, she conducted a cross-cultural sensory analysis on Indonesian soy sauce products combined with facial expression analysis using FaceReader.

Dr. Putu’s research group is particularly interested in bacterial cellulose production and development for applications in the food and pharmaceutical industries. This three-year project is a collaboration with the University of Boras, Sweden. It is funded by the Ministry of Research and Technology of the Republic of Indonesia through the World Class Research scheme. Her finding was published in 2021 in one of the top international journals, the Journal of Fungi (impact factor 5.816). Dr. Putu’s research group is also exploring potential probiotics of local origin, focusing on functionality characterization and formulation.


Year Award Source
Best Oral Presentation
International Food Conference
World-Class Research Grant
Ministry of Research and Technology of the Republic of Indonesia (RISTEK BRIN)
Research Grant for Early Career Scientist
Ministry of Research and Technology of the Republic of Indonesia (RISTEK BRIN
Science & Technology Research Grant
Indonesia Toray Science Foundation (ITSF)
Best Oral Presentation
SfAM Summer Conference, Newcastle, United Kingdom

Research Activity and Highlighted Project

Year Title Partners
Evaluation of Probiotic and Starter Culture Properties of Pediococcus acidilactici after Spray Drying at Different Inlet Temperatures
Optimization and Characterization of Bacterial Cellulose produced by Komagataeibacter intermedius isolated from Kombucha culture
Lactobacillus acidophilus Incorporation in Bacterial Cellulose Produced by Komagataeibacter intermedius for Application on Wound Healing
Survival of potential foodborne pathogens (Escherichia coli O157:H7 and Staphylococcus aureus) in reduced-salt soy sauce fermentation
Optimization of fermentation conditions during reduced-salt soy sauce fermentation

Selected Publication

Devanthi, P. V. P., El Kadri, H., Bowden, A., Spyropoulos, F., & Gkatzionis, K. (2018). Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W 1 /O/W 2 double emulsion for use in mixed culture fermentation. Food Research International, 105(November 2017), 333–343. 

Devanthi, P. V. P., & Gkatzionis, K. (2019). Soy sauce fermentation: Microorganisms, aroma formation, and process modification. Food Research International, 120(March), 364–374. 

Devanthi, P. V. P., Kho, K., Nurdiansyah, R., Briot, A., Taherzadeh, M. J., & Aslanzadeh, S. (2021). Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses ? Journal of Fungi, 7(9), 705.

Devanthi, P. V. P., Linforth, R., El Kadri, H., & Gkatzionis, K. (2018). Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce. Food Chemistry, 257(February), 243–251. 

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(June 2017), 1–8. 



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