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All Journal Indonesian Journal of Life Sciences
Mulyono, Roselyn
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

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Comparative Study Between Mixed Culture of Schizosaccharomyces Pombe with  Saccharomyces and Single Culture Saccharomyces on Wine End Product Mulyono, Roselyn; Tania, Veren; Heryson, Robert; Felix, Kenny Roy; Ratnasari, Nanda Risqia
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (620.743 KB) | DOI: 10.54250/ijls.v4i1.63

Abstract

Wine industry has always been searching for a way to improve the quality of its produce. Lately, the trends of using mixed culture of yeast to improve the wine qualities in the wine industry are increasing. The aim of this systematic review is to determine whether or not the mixed culture of Schizosaccharomyces pombe and Saccharomyces cerevisiae actually improves the quality of the wine. Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines were used to conduct the systematic review, and studies performed from 2010-2020 were collected from the databases of MDPI, ScienceDirect, Semantic Scholar, and PubMed. A total of 54 studies are systematically reviewed in this paper. Pure fermentation of S.cerevisiae produced generally acceptable wine qualities with desirable amounts of ethanol and acceptable amount of secondary metabolites, however in recent findings S.cerevisiae cannot naturally degrade malic acid, leading to a too sour-taste wine. Meanwhile, pure fermentation of S.pombe results in the high production of polysaccharide, pyranoanthocyanin, glycerol, pyruvic acid, urease; reduction of malic acid and gluconic acid, altogether considered as desirable traits in wine production. Mixed fermentation with S.cerevisiae and proper strain selection of S.pombe are the solutions for the suppressed production of acetic acid, acetaldehyde, and acetoin, which are the undesirable compounds highly produced by Schizosaccharomyces. The hypothesis is proven to be true as mixed fermentation of S.cerevisiae and S.pombe results in enhanced wine quality, especially contributed by the compounds produced from S.pombe fermentation.
Bioprocessing of Avian Influenza VLP Vaccine using Baculovirus-Insect Cell Expression System Chrisdianto, Matthew; Damai, Fedric Intan; Mulyono, Roselyn; Virginia, Jesslyn Audrey; K, Katherine
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (604.204 KB) | DOI: 10.54250/ijls.v4i1.69

Abstract

Vaccines are widely used as a preventive measure against influenza virus infection. However, these vaccines gain concerns regarding their biosafety due to implementing the highly pathogenic avian influenza in the production process. A breakthrough that uses insect cells due to their ability to produce protein rapidly, especially viral antigens for the potential avian influenza outbreak, is being extensively researched. Insect cells infected by baculovirus (BV) are utilized to express proteins known as virus-like protein (VLP). The objective of this review is to assess the production of the avian influenza vaccine (i.e., H5N1 and H7N9 strains) made from VLP by utilizing a baculovirus-insect cell (BV-IC) expression system. A narrative review was conducted by screening international indexed journals from the last 10 years about the topic. The result shows that VLP vaccine development using BV-IC expression can be a cheaper and safer alternative to conventional vaccines while also producing a high yield. The upstream process consists of the IC infection by the BV and BV-IC cell cultivation inside the bioreactor. The downstream process consists of the purification of the VLP product until it becomes a functioning vaccine. The VLP vaccine has improved immunogenic quality, enabling a more specific immune response than other vaccines. However, studies performed on avian influenza vaccines produced by the BV-IC expression system are still lacking. Therefore, further studies are required to improve the current VLP vaccine production processes.
Co-Authors Chrisdianto, Matthew Damai, Fedric Intan Felix, Kenny Roy Heryson, Robert K, Katherine Ratnasari, Nanda Risqia Tania, Veren Virginia, Jesslyn Audrey