This study investigated the effects of protectant conditions on powder characteristics, viability and storage stability of Lactobacillus plantarum KT-2 produced by spray freeze drying (SFD), and compared the results with those from freeze drying (FD) and spray drying (SD). Whey protein isolate (WPI) and maltodextrin (MD) were used as protectants, with varying mixture ratios and addition levels. SFD powders exhibited uniform spherical morphology without cracks. Particle size increased with MD content and higher protectant amounts. Solubility and storability were superior to SD and comparable to FD. Although SFD resulted in higher KT-2 loss during SFD, its advantages in storability and some physical properties suggest potential applications for heat-sensitive materials.