eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2026-01-05 14 Special Issue Sustainable Nutrition February 2026 25275 article Ichrak Charfi 1 Sarra Rafai 2 Amani Kahlaoui 2 Angelo Maria Giuffrè 3 Hanene Ghazghazi 4 Ines Karkouch 5 Department of Food Science, Carthage University, Tunis, Tunisia Department of Biological Engineering, Tunisia Private University (ULT), Tunis, Tunisia Department of Agraria, Mediterranea University of Reggio Calabria, Reggio Calabria, Italy Laboratory of Forest Resources Management and Valorization, National Institute of Research in Rural Engineering, Water and Forests (INRGREF), Ariana, Tunisia Department of Biotechnology, Center of Biotechnology of Borj Cédria, Hammam-Lif, Tunisia Nowadays, the increasing awareness of the importance of a healthy diet has expanded beyond just those who are ill or athletic, affecting the entire population as they recognize the harmful consequences of poor nutrition. It is within this dynamic context that our research is positioned. The primary objective of this research is to enhance the nutritional value of dried figs by preserving their inherent nutritional benefits while reducing their sugar content through lactic fermentation. After conducting comprehensive screenings of various microorganisms, Lactococcus lactis was identified as the optimal bacterial strain due to its efficacy in lowering sugar levels in dried figs. Three fermentation periods (24h, 48h, and 72h) were carefully selected to optimize the process. In addition to assessing sugar content, our study aims to maintain the nutritional benefits of dried figs throughout the fermentation process. Comprehensive characterizations performed before and after fermentation have demonstrated that protein levels and total polyphenols were not significantly impacted by lactic fermentation, apart from a slight increase in the inhibition percentage of antiradical activity. Notably, the sugar content decreased by 31% following the 72-hour fermentation process. The results have clearly demonstrated our capacity to create fermented dried figs that not only possess high nutritional value but also significantly lower sugar content. This approach marks an innovative breakthrough in food science, providing a model for tackling the wider challenges associated with sugar in our diets. https://www.foodandnutritionjournal.org/vol14nospl-issue-sustainable-nutrition-2026/enhancing-the-nutritional-value-of-dried-figs-reducing-sugar-content-through-lactococcus-lactic-fermentation/ Dried Figs Lactic Fermentation Nutrition Polyphenols Sugar