Lactic acid bacteria starters are used for many fermented milk products. However, these starters are imported as freeze-dried products from Europe and the U.S., and are expensive and of limited variety. In this study, Lactobacillus delbrueckii subsp. bulgaricus and, Streptococcus salivarius subsp. thermophilus, both frequently used in the production of dairy products, were dehydrated using a fluidized bed. The viability of the former strain after dehydration was low, regardless of sucrose concentration. However, viability of the latter strain, which proved to be higher than that of the former strain in every case, produced a maximum viability of 60 percent.