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The effect of microencapsulation by alginate and alginate-chitosan on the survival of Saccharomyces boulardii ATCC MYA796 in simulated gastric and intestinal juices was investigated. The survival of yeast microencapsulated cells treated in ice cream production. The percentage survival of alginate and alginate-chitosan encapsulated cells treated in simulated gastric juice after 240 was 80% and 90% respectively, simulated intestinal juice was 80% and 85% respectively. The viability of Saccharomyces boulardii (Log CUF/g) in ice cream after storage time (at freezing temperatures 21 day) was 7.11, 6 and 5.25 for alginate-chitosan microcapsules treatment, alginate treatment and free cell treatment respectively. The pH values range of ice cream in three treatments at the initial storage time was 4.70-4.77. After 21 days, the pH decreased in all treatments.