Ethanol yield [Y_p/s^et (g/g)], xylitol yield [Y_p/s^xy (g/g)], ethanol productivity [Qp (g/L•h)], fermentation efficiency [η (%)], sugar (D-xylose and glucose) consumption (%), cell concentration (g/L), ethanol concentration (g/L) and xylitol concentration (

1Sugar consumption (%) – percentage of the initial D-xylose and glucose consumed. 2Yp/set (g/g) – ethanol yield: correlation between ethanol (ΔPethanol) produced and D-xylose and glucose (ΔSsugars) consumed. 3Yp/sxy (g/g) – xylitol yield: correlation between xylitol (ΔPxylitol) produced and D-xylose (ΔSxylose) consumed. 4Qp (g/L·h) – ethanol productivity: ratio of ethanol concentration (g/L) and fermentation time (h). 5η (%) – fermentation efficiency: percentage of the maximum theoretical ethanol yield (0.51 g ethanol/g D-xylose and glucose). 6Time when the maximum ethanol production (g/L) value was attained or time of the end of the fermentation experiment.