Shellac is an enteric material with potential to deliver probiotics to the colon. This study explored shellac-based microgels to entrap Lactobacillus bulgaricus ATCC 11842, a probiotic strain used in the food industry but undetectable after simulated digestion. Dispersions with one, two, or all of shellac (5.0 % w/v), zein (2.0 % w/v), and sodium alginate (1.0 % w/v) were prepared at pH 7.7, mixed with probiotics, and sprayed to 2.5 % w/v calcium chloride at pH 3.0, 4.5, or 6.0 to form microgels. Wet microcapsules were collected by centrifugation and characterized for size, microstructure, FTIR spectra, and cell viability during simulated digestion and storage. Irregularly shaped microcapsules had a volume-weighted mean diameter of 84-354 μm. FTIR spectra revealed hydrogen bonding, electrostatic, and hydrophobic interactions in microcapsule formation. Similar viable cell density (7.08-9.40 log CFU/g) but different mass yield was obtained, with entrapment efficiencies of 42.1-112.6 % at pH 3.0, 46.2-95.3 % at pH 4.5, and 45.6-97.6 % at pH 6.0. The reduction was below 2 log CFU/g during 21-day storage at 4 °C and pH 4.5. However, only shellac-zein, shellac-zein-alginate, and shellac-alginate microcapsules fabricated at pH 4.5 had at least 5 log CFU/g viable cells after simulated digestion. This work supports shellac-based probiotic delivery in functional foods.