Dates are opulent in vitamins, minerals, natural fiber and are also cholesterol-free. Dates may be considered as an almost ideal food, providing a wide range of essential nutrients and potential health benefits (AlShahib and Marshall, 2003). In Tunisia, the date palm sap from date palm is directly consumed as a fresh drink called “Legmi” or used as an alcoholic beverage after natural fermentation. The fresh sap is purgative, sweet, clear, translucent and rapidly fermented (Ben Thabet et al., 2007). Composition analysis of fresh sap from date palm revealed that sugars are the major components (9295% dry matter basis) with the dominance of sucrose. It contains also 2.7-5% of proteins and 2.3-2.6% of mine-
rals (Ben Thabet et al., 2007, 2009). Palm sap is rapidly fermented by autochthones microflora composed essentially of yeasts, lactic acid bacteria and acetic acid bacteria. This is why date fruit benefits are widely known across the globe. Over the years, several approaches have been adopted in order minimize production cost, make available varieties of fermented drinks in the market and also to explore the arrays of underutilized nutritional fruits. Development of new beverage from date fruits using indigenous microorganisms may be a promising idea to the beverage industries. The aim of this research was therefore to study the quality of the date fruit upon fermentation by indigenous organisms.