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Summary: This research presents a novel approach to develop pigmented probiotic jelly candies by incorporating an orange pigment‐producing Bacillus 63‐11 strain, encapsulated with surface maltodextrin (MDs) or internal coating maltodextrin (MDi) or sodium alginate (SA). The study evaluated the impact of different coating methods on probiotic activities, antagonistic effects, physical properties and consumer acceptance. Results indicated that coating methods did not compromise the probiotic and antagonistic properties of the Bacillus 63‐11 strain. Over a 6‐month period, all coating methods exhibited increased water activity with minimal microbiological changes. MD‐coated candies demonstrated optimal probiotic viability, tolerance and sensory appeal, emphasising colour preferences. SA‐coated candies exhibited lower viability but superior texture. This study demonstrated the successful development of an unconventional jelly candy prototype with implications for commercialisation. The findings underscore the pivotal role of coating material and method in influencing crucial aspects of the candy, offering valuable insights for the market potential of such innovative products. [ABSTRACT FROM AUTHOR]

Summary: The impact of drying processes and encapsulation techniques of Bacillus sp. 63‐11 was explored in relation to the stability and bioactive properties of microencapsulated particles. Modified starch (MS) or maltodextrin (MD) were evaluated using freeze drying (FD) or hot‐air drying (HD) protocols. The HD‐dried cells showed significantly improved viability and appearance when compared to FD. HD‐MD cells exhibited 2 log CFU higher viability, lower contamination, and deeper pigmentation than HD‐MS, and superior gastrointestinal tolerance as compared to fresh cells during storage, enhanced it's probiotic potential. HD‐MD cells also exhibited dose‐dependent antibiotic susceptibility, strong antagonistic activities and consistently high antioxidant activity, i.e., Trolox equivalent antioxidant capacity at 0.4 g mL−1. Additional shelf‐life testing in five food models for 90 days revealed remarkable bio‐preservative potential, particularly in high‐fat models. The study highlights the impact on probiotic potential and bioactivity of hot air‐dried encapsulated Bacillus species. [ABSTRACT FROM AUTHOR]

Members of the Bacillus genus are commonly used as probiotics in livestock production. We isolated several Bacillus strains from healthy dairy cattle. The role of these strains in mammary health is of interest. Here, we present 21 draft genome assemblies and annotations of Bacillus sp. isolated from fresh raw milk., Competing Interests: The authors declare no conflict of interest.