The ethanol fermentation capability of Schizosaccharomyces pombe from inulin was investigated. The effects of temperature, inulin concentration, and initial pH value on the ethanol fermentation were studied. The ethanol production from Jerusalem artichoke juice and flour were further studied. Experimental results s howed that S.pombe demonstrated good ethanol fermentation performance. The o ptimum initial pH value was 40, and the optimum temperature was 30℃. Under th e optimal conditions, the maximum ethanol concentration of 7458g/L, equivale nt to 8124% of the theoretical yield, was reached from 200g/L inulin concent ration after 72h of incubation. Higher theoretical conversion rates of 8402% and 8609% were obtained when Jerusalem artichoke juice and flour were directl y used in fermentation, respectively.