Probiotics are regarded as panacea for modern life. Aim of the study was to formulate the capsule comprising probiotic strain, Pediococcus spp. GS4 isolated from fermented food, Khadi and to examine its viability with and without excipients by exposing to simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) at different time intervals. The empty hard gelatin capsule was filled with FDPP [Freeze dried powder of Pediococcus spp. GS4] aseptically adding excipients (lactose, ascorbic acid and inulin) as Test and without excipients as Control. For stability studies both Test and Control capsules were stored at 4 ±1°C for 28 days. In vitro viability of probiotic cells were studied using SGF and SIF respectively. The optimal composition of effective formula was found to be composed of 6% lactose, 2.5% ascorbic acid and 2% inulin which could protect maximum viability of cells. After 28 days, the viability of Test was improved by 3.73 logs (CFU/ml) as compared to Control at 4 ±1° C (P < 0.05). Significant difference was observed between Test and Control when incubated sequentially in SGF (pH 2.5; 45 min and 90 min) and SIF (pH 6.8; 150 min and 210 min). Hence, in vitro test showed that combination of suitable excipients have significant effect on the survival of Pediococcus spp. GS4 when exposed to gastrointestinal conditions (SGF, SIF).