Strategies During Citrus Waste Utilization: Fermentative Route for Single-Cell Protein Production

Using as a referent that essential quantities of wastes are generated in the food industry, novel approaches are needed, mainly directed to develop new management alternatives and treatments that allow their biotransformation into valuable products where biotechnology result in an important tool to achieve this goal. Citric wastes represent an essential and underutilized by-product derived from food industry; where orange gain attention in countries as Mexico, due to their vast popularity, remarkable flavor, and high Vitamin C content, the productive chain result in waste with high peels volume and fibers, and they could be exploited using fermentative process. The fermentative process employs a set of living organisms to generate a novel product or derived products. Since ancient times, the microorganism has been exploited by a human, nevertheless their intensification and novel approaches development is demanded. This chapter aims to explore the orange waste in Mexico and its prospective use as a substrate in the fermentative process for single-cell protein production.