At a confidence level of 95%,Fisher’s Least Significant Difference Design was used to compare the significance of differences among populations of probiotic mixtures (B, U, N and S) and individual groups of probiotic bacteria
(lactobacilli, bifidobacteria and streptococci/lactococci) in different type of peanut butter products (full fat and reduced fat) and under various storage conditions (time and temperature)