The aim of this study is to optimize the production of Baker s yeast, vinegar, Citric acid, Ethanol and -amylase using dates of low commercial value as the basal fermentation medium. The results of this study showed that the optimal Baker s yeast production was obtained with a dilution rate of 0.22 h-1. As for the Ethanol production, the optimum yield obtained was 131.0 g/L under optimum conditions of an incubation period of 72 h, inocula content of 4 % (w/v), sugars content of 180.0 g/L and ammonium phosphate content of 1.0 g/L. As for the acetic fermentation, under optimal conditions,...