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The use of probiotics as feed supplements in animal production has increased considerably over the last decade, particularly since the ban on antibiotic growth promoters in the livestock sector. Probiotics strain must be able to survive the harsh condition in the stomach and small intestine. Encapsulating probiotic cells with suitable agents helps them resist such adverse conditions. In this study, spray drying was used as an encapsulating method for the preservation of probiotic cultures to enhance its stability and viability as feed supplements in animal production. The encapsulating agents were suspended with Lactobacillus plantarum and drying was carried out in a pilot-plant spray dryer. Partial replacement of maltodextrin, as encapsulating agent, with the gum Arabic and CMC were done to improve the quality of encapsulant. Viability, morphology (by SEM) and several physical properties (yield, moisture content, bulk density, and hygroscopicity) of probiotics microcapsules were analyzed to know the effect of the encapsulating agent to the stability of probiotics microcapsules. The research demonstrated that survival rate of bacteria after drying depended on encapsulant agent. After 30-day-storage of the dried bacteria, the highest survival rate was noted in case of spray-dried cells in Maltodextrin-gum Arabic. While the cells encapsulated in Maltodextrin-CMC cause high viscosity in the suspension that affected stickiness during drying process. The results of viability and morphology that showed through SEM analysis suggest a better protection and thus a higher stability of the probiotic microcapsules produced with partial replacement of maltodextrin with gum Arabic than those produced with maltodextrin only.