Probiotics have been utilized as an option to treat problems brought on by safe and ecologically friendly pathogenic microorganisms in shrimp and fish farming operations. Probiotics are currently available in powder form (dry form). Using spray drying technology, dry probiotics are produced, with the finished result being a stable powder. In order to regulate the proliferation of harmful bacteria in the digestive tract, these bacteria use a competitive mechanism. Bacillus sp., Saccharomyces cereviceae, and Lactobacillus sp. are among the commonly researched probiotic microorganisms. Microorganisms are blended with a number of carriers, including maltodextrin, wheat flour, and rice flour. The carrier material's main goal is to increase storage process survival. Numerous studies have demonstrated that the viability and development of the probiotic microorganisms included in each carrier material varied. The enclosed substance exhibits highly varied microbial growth. The maximum number was found in the maltodextrin carrier material for the bacteria B. licheniformis and B. subtilis, the rice flour carrier for the bacteria L. brevis and L. curvatus, and the talc carrier for the bacterium L. bulgaricus. These findings suggest that, following encapsulation, probiotic populations and numbers can be maintained in all types of carrier materials. Specific carriers, like tapioca, skim milk, and activated carbon, revealed a greater microbial population than the typical medium. The microbial cells were compressed in the dry carrier material, which is why there was an increase of bacteria following the encapsulation procedure. Probiotic microbe counts increased by 40.7-90.1% for carriers made of activated carbon, 79-94.5% for those made of skim milk, and 31.7-95.7% for those made of tapioca flour. Bacterial cell death during the spray drying process of encapsulation could be the reason for the decline in the population of probiotic bacteria.