“…However, because of several advantages over the submerged fermentations such as solid waste management, biomass energy Citric acid production by solid-state fermentation conservation, production of high value products and little risk of bacterial contamination (44), the SSF methods have recently gained attention using agroresidues like sugarcane or cassava bagasse (29,30,38,46), carob pod (44), areca husk (36), beet molasses (1), soy residues (27), sugar cane bagasse, coffee husk and cassava bagasse (55) and waste of food processing industries including pineapple wastes (6,11,18,22,52,53), apple pomace (20,48), grape pomace (19), or different fruit peels, including kiwi (17), orange (43) or prickly pear (12).…”