Currently, that the question of protecting the survivability of probiotic microorganisms while they are passing through the gastrointestinal system is an important topic. In this research, the survivability rate of S. boulardii microcapsules produced with different wall materials at two different inlet air temperatures in spray drying and simulated gastric solutions were determined. It can be inferred from the results of viability after spray drying at different temperatures and consecutive simulated gastric solution tests, that gelatin and gum Arabic can be recommended as promising
wall materials for S. boulardii microencapsulation. Likewise, microencapsulation at the higher temperature resulted in the highest simulated gastric solution resistance. Therefore, an inlet temperature of 125 C should be preferred in the spray drying
process. S. boulardii microcapsules produced with either gum Arabic or gelatin by spray drying at 125 C can replace free cells in food formulation or a curing agent.