Toxin Production and Resistance of Species Isolated from Fermented Artisanal Dairy Products in Benin.

species are considered as one of the major pathogens causing outbreaks of food poisoning. The aim of this work was to assess the toxinogenic and antibiotic susceptibility profiles of the strains of spp isolated from three types of fermented dairy products (yoghourt, millet , and couscous ). The isolation of the strains was performed on selective media, and their identification was done using biochemical and molecular methods.