This dataset comprises experimental data gathered from 17 scientific articles, including different strains of this lactic acid bacteria, manufacturing scale (laboratory or pilot), fermentation conditions (medium composition, temperature, pH value and neutralizing solution for controlled pH, harvesting time), cooling and concentration conditions (temperature, speed, time,), composition of protective solutions, stabilization operating conditions (freezing and or drying), storage conditions (temperature and time). Survival rates (and functionality when available) at different steps of the production process are also included. This dataset has been used to discuss on the principal issues and future research challenges for improving the production and long-term preservation at the industrial scale of L. salivarius, and probably of other probiotics