The effect spray drying process of sugarcane concentrate that has been fermented with kefir grains (KG) was evaluated using the response surface methodology based on the following independent variables: air inlet temperature (AIT) (120-140ºC), air outlet temperature (AOT) (65-75°C) and atomizing disk speed (ADS) (20000-25000 rpm). Results were analyzed using the Design Expert 8.0.5.2 software, and the following conditions were found to be optimal: AIT 125ºC, 65 ºC AOT and ADS 25000 rpm. Likewise, the optimal values for the dependent variables were: moisture = 3.4 ± 0.6%, aw= 0.21 ± 0.003, solubility = 97.54 ± 0.01%, fractal dimension (FD) = 2.64 ± 0.04, D (3,2) = 14.78 ¿m, D (4,3) = 35.9 ¿m, yield = 81.5 ± 8.3%, and lactobacilli, lactococci and yeast survival = 85.4, 67.1 and 74.9%, respectively. The results showed that, at the optimal conditions for spray drying, the process has good yield and produces a stable powder food with good levels of microorganisms from the KG. It is also very soluble in aqueous phases, which facilitates its use as a reconstituted beverage or as a ingredient in several industries.