10.22376/ijpbs.2019.10.1.p1-12 Volume 3 Issue 2 2012 (April - June) The wine yeast lessThan i greaterThan Saccharomyces cerevisiae lessThan /i greaterThan was immobilized in sodium alginate beads for production of acetic acid. In order to optimize immobilization conditions, a study was conducted using various concentrations of alginate, CaCl lessThan sub greaterThan 2 lessThan /sub greaterThan , cell loading, bead diameter etc. The optimized parameters were alginate concentration 4% (w/v), CaCl lessThan sub greaterThan 2 lessThan /sub greaterThan concentration 0.3 (M), cell: alginate ratio 5:4, storage period 24 hrs. and cell bead diameter of 3 mm. In comparison to free cells (1.0678 gm/100ml), the rate of fermentation by immobilized cell proved to be greater (1.395 gm/100ml), showing suitability for acetic acid production. Modhurima Chakraborti And Ajit Kumar Banik Acetic acid, alcohol dehydrogenase and aldehyde dehydrogenase, immobilization, Saccharomyces cerevisiae, calcium alginate. 71-80