否则，高浓度的异丁醇会抑制酵母菌的生长。
Otherwise, high concentrations of isobutanol would inhibit the growth of the yeast.
如果没有这些谷物的补充，发酵过程中酵母菌的限制营养因子或许是蛋白质。
Without these adjunct cereals the limiting nutritional factor for yeast in fermentation would be protein.
其中酒精发酵是酿造的主要阶段，是经由酵母菌的微生物作用，将葡萄中的糖转变为酒精的过程。
In which alcoholic fermentation is the main phase of brewing, is the role of microorganisms by the yeast, the grape sugar into alcohol in the process.
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