利用摇瓶培养法夫酵母JMU-MVP14菌株，通过乙醇传感器检测乙醇含量，研究乙醇对法夫酵母细胞生长及虾青素合成的影响。结果表明，在10 g/L和20 g/L葡萄糖初始培养基中分别添加1～2 g/L乙醇时，均可提高虾青素的产量；而添加高浓度乙醇，则会抑制细胞生长和虾青素的合成。以10 g/L葡萄糖为初始培养基，控制发酵中恒定乙醇浓度为2 g/L，虾青素质量浓度可达到50.1 mg/L，比只添加2 g/L乙醇提高了20.3%，且虾青素细胞产率达到13.1 mg/g，葡萄糖的利用率能达到77.2%以上，说明恒定乙醇控制策略更有利于法夫酵母虾青素的合成。在10 g/L初始葡萄糖浓度，恒定乙醇浓度2 g/L，并每24 h补加5 g/L葡萄糖的优化条件下，虾青素产量最大值达到55.3 mg/L，虾青素细胞产率为19.7 mg/g，比对照组(14.1 mg/g)提高了39.7%。

With the detection of ethanol by ethanol sensor, the effects of ethanol on cell growth and astaxanthin production by Phaffia rhodozyma JMU-MVP14 were investigated in shake flask. The results indicated that 1～2 g/L ethanol was conducive to astaxanthin accumulation in initial medium with 10 g/L or 20 g/L glucose, while high concentration of alcohol inhibited the cell growth and astaxanthin production of P. rhodozyma. When ethanol concentration was maintained at 2 g/L in initial medium with 10 g/L glucose, astaxanthin production was 50.1 mg/L, which increased by 20.3% compared with the control group. The yield of astaxanthin in a cell was 13.1 mg/g and the utilization rate of glucose was over 77.2%. The results demonstrated that the constant ethanol control strategy was conductive to astaxanthin accumulation in yeast cells. The maximum yield of astaxanthin was 55.3 mg/L under the optimized condition of 10 g/L initial glucose concentration, 2 g/L constant ethanol concentration and 5 g/L glucose supplemented per 24 h during the fermentation. And the yield of astaxanthin in a cell was 19.7 mg/g, which increased by 39.7% compared with the control group (14.1 mg/g).