A process of microencapsulation of the strain Bacillus pseudofirmus was carried out to stabilize spores and maintain a constant viability. The spray technique was used for evaluating 12 processes in spores encapsulated in five formulations (Caolin, CMC, skimmed milk, maltodextrin, rice flour and diatomaceous earth). The initial viability (%) after the atomization process and the survival rate during storage were evaluated by counting the CFU on the plate. The percentage of viability indicated that the formulation that includes rice flour and maltodextrin obtained the best results for our strain (98.50%) compared to the rest of the formulations, using the process of atomization with the process conditions: Temperature of 110 °C, 5 mL / min of feeding and 100% of aspiration. These results showed that the microencapsulation process performed is efficient for stabilization; Rice flour improves protection in this process and adding maltodextrin generates greater stability during long-term storage.