Menezes, JéssicaHata, NatáliaRessutte, JéssicaAnjos, O.Spinosa, Wilma2023-08-042023-08-042022Menezes, Jéssica [et al.] (2022) - Organic acids profile of water kefir beverages produced from pineapple waste extract. In XVI Encontro de Química dos Alimentos, Castelo Branco, 2022 - Bio-sustentabilidade e bio-segurança alimentar, inovação e qualidade alimentar: Livro de resumos. castelo Branco : SPQ. P. 297-298. Póster.978-989-8124-36-4http://hdl.handle.net/10400.11/8592The rinds, crowns and central axis of the pineapple are considered rejects by the fruit pulp industry. However, these residues contain nutrients, including hydrolysable sugars that can be used to produce fermented products such as water kefir beverages. Water kefir grains are made up of a consortium of lactic acid bacteria (LAB), acetic acid bacteria (AAB) and yeast that live in a stable symbiotic relationship.engPineaple wasteconference object