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All Journal HAYATI Journal of Biosciences Jurnal Teknologi Dan Industri Pangan
Ario Betha Juanssilfero
Chemical and Process Department, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Industrial & Manufacturing Engineering

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Medium Optimization for Recombinant Human Papillomavirus Type 52 L1 Protein Production in Pichia pastoris GS115 Platform on Bioreactor Scale Mustopa, Apon Zaenal; Nur Amani, Febriyanti; Irawan, Herman; Novianti, Ela; Swasthikawati, Sri; Ekawati, Nurlaili; Nurfatwa, Maritsa; Joko Wahyono, Daniel; Juanssilfero, Ario Betha; Mamangkey, Jendri; Purnomo, Yudi; Hertati, Ai; Wijaya, Hans; Dewi, Kartika Sari; Ningrum, Ratih Asmana
HAYATI Journal of Biosciences Vol. 32 No. 5 (2025): September 2025
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.32.5.1283-1294

Abstract

Human papillomavirus (HPV) stands as the primary etiological agent in the development of invasive cervical cancer worldwide. The L1 protein is a pivotal constituent of prophylactic HPV vaccines. Notably, HPV type 52 is one of the most prevalent genotypes found in squamous cell carcinoma cases in Indonesia. This research endeavor aims to enhance the productivity of recombinant HPV-52 L1 protein by optimizing the culture conditions of P. pastoris GS115 cells. In this study, we conducted trials employing 17 different media variants to optimize the expression of recombinant HPV-52 L1 protein. The results from small-scale experiments revealed three media, namely SYN6.10, BMMY, and SYN6.1, which exhibited promising yields of recombinant HPV-52 L1 protein as assessed through ELISA or immunoassay analysis. We succeeded in refining the SYN6.10 derivative, denoted as SYN6.10b, specifically designed for use in 1-L and 5-L bioreactors. This achievement was realized by adjusting Trace Element Solution (TES) and Vitamin Solution (VS) concentrations and implementing a methanol fed-batch phase with the addition of 0.3% methanol after 24 and 48 hours of fermentation in the P. pastoris medium. Further visualizations through SDS-PAGE and western blot analysis confirmed the protein after 72 hours of fermentation in a 1-L bioreactor using the SYN6.10b medium. In conclusion, the SYN6.10b medium required a 72 hours fermentation period to successfully express recombinant HPV-52 L1 protein in the P. pastoris platform.
Profil Pendugaan Senyawa Volatil Hasil Fermentasi Whey Keju yang Berpotensi sebagai Flavor Dimawarnita, Firda; Kusuma, Azzakiyya Salsabila Syifa; Perwitasari, Urip; Zubaidah, Elok; Faramitha, Yora; Juanssilfero, Ario Betha
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.2.226

Abstract

Cheese whey, as a by product of cheese processing, contains high levels of protein and lactose, which can be utilized as a substitute medium for the growth of lactic acid bacteria (LAB) to produce flavor compounds, thereby enhancing its economic value. This study aims to identify the volatile flavor compounds present in the product resulting from de Man Rogosa and Sharpe Broth (MRSB) media with partial substitution of cheese whey (5, 15, and 30% v/v) as a source of carbon and nitrogen. The analysis was carried out using gas chromatography-mass spectrometry (GC-MS) while other observed parameters included pH, total acid, and carbon nitrogen content. The results of the study showed that the substitution of cheese whey at 5% showed the best results, and produced bioflavor compounds such as 2(5H)-furanone (almond) and benzenacetaldehyde (rose) with pH 4.57±0.012, total acid 0.88%, total carbon 15.86±0.292%, and total nitrogen 1.39±0.177%. These findings indicate that cheese whey can serve as an effective substitute for carbon and nitrogen sources in growth media to produce volatile compounds with potential flavor properties by Lactobacillus sp.
Co-Authors Ai Hertati, Ai Apon Zaenal Mustopa Dimawarnita, Firda Ekawati, Nurlaili Elok Zubaidah Faramitha, Yora Irawan, Herman Jendri Mamangkey Joko Wahyono, Daniel Kartika Sari Dewi Kusuma, Azzakiyya Salsabila Syifa Novianti, Ela Nur Amani, Febriyanti Nurfatwa, Maritsa RATIH ASMANA NINGRUM Sri Swasthikawati, Sri Urip Perwitasari, Urip Wijaya, Hans Yudi Purnomo