However,
detoxification usually leads to loss of sugars, which reduces the
efficiency of the fermentation. A further problem associated with
detoxification is the need for additional facilities and chemicals;
this significantly increases the capital investment needed for the
xylitol production [16–20]. Thus, by screening for a natural xylosefermenting
microorganism with high inhibitor tolerance which can
ferment a xylose-rich hydrolysate to obtain xylitol without detoxification
would be very attractive and useful.