Nama
Dewi Yunita

About Me
I graduated from Agricultural Product Technology, Universita Syiah Kuala, Banda Aceh-Indonesia in 2005 with Distinction predicate. Then, I have worked directly in the same department. In this department, I have been involved in Food Microbiology, Fermentation Technology and Food Safety courses. My research interests are Dairy Fermented Products and Food Microbiology and Food Safety on Coconut, Cocoa, and Coffee. To increase the quality of my teaching and research, I gained knowledge from MRes (2008-2010) and PhD (2011-2016) in Biosciences at The University of Nottingham-UK majoring in Food Microbiology and Food Safety working with Prof. Christine E. R. Dodd and Dr. Rob Linforth.



My PhD research topic was about microbial dynamics of raw milk cheese ripening. In this study, Stichelton, a blue-veined cheese made from unpasteurised milk by the same process as Stilton cheese, was examined by traditional culturing methods and molecular approach methods (PCR-Denaturing Gradient Gel Electrophoresis) of the bacterial 16S rDNA. The survival of Lactococcus lactis strains in a mature Stichelton was examined by sub-species differentiation of the isolates using Pulsed-Field Gel Electrophoresis (PFGE) and genomic plasmid profiling. The response of Staphylococcus equorum isolated from Cheeses to acid and salt was also examined. Furthermore, the interaction between a mixed starter Lactococcus lactis, Penicillium roqueforti and a non-starter Staphylococcus equorum isolated from the crust of Stilton cheese was investigated in a small cheese model. Finally, the sensory properties of the cheese models were analysed using Solid Phase Micro Extraction with Gas Chromatography-Mass Spectrometry (SPME GC-MS).

Bidang Minat
Food Microbiology., Microbial Biotechnology, Molecular Microbiology