Answer the following questions: (1) During the fermentation process of Aspergillus oryzae, adding soybeans, wheat, and bran can provide nutrients for its growth. What substance in soybeans can serve as a source of nitrogen for Aspergillus oryzae's growth? What substance in wheat can be a source of carbon for its growth? (2) What is the main purpose of the fermentation process of Aspergillus oryzae? What can protease and lipase in the fermentation tank respectively break down into easily absorbed and uniquely flavored ponents? What type of microorganism is Aspergillus oryzae during the fermentation process? (3) What type of organism does the lactic acid bacteria added during the fermentation stage in the fermentation tank belong to? What is the product of yeast fermentation under anaerobic conditions? Inhibiting the growth and contamination of miscellaneous bacteria during this stage is an important factor in ensuring the quality of soy sauce. According to the diagram, what substance can inhibit the growth of miscellaneous bacteria during this stage? (Answer any one of the questions to the best of your knowledge.)
露娜花费五分钟，走过一遍内容大概了解题目大意，向提亚拉回答道，“讲发酵的，微生物通过分解和代谢将原物质转换成某种材料的过程，在这里就是拿发酵生产酱油来出题高差你们。”
“你看这个microorganisms，micro是一个词缀值得是很微小的，organism就是生物，意思合起来就是特别小的生物，微生物。Aerobic是有氧意思，an词缀相当于做否定作用，意思即为无氧。Fermentation 这词多次出现要记住，发酵。”
“整个题目的意思为：”工业上所说的发酵是指微生物在有氧或无氧条件下通过分解与合成代谢将某些原料物质转化为特定产品的过程。利用微生物发酵制作酱油本身有着悠久的历史。这张图，是某企业通过发酵制作酱油的流程示意图。请回答以下问题，一共三部分。
(1) 米曲霉发酵过程中，加入大豆、小麦和麦麸可以为米曲霉的生长提供营养物质，大豆中的什么物质可为米曲霉的生长提供氮源？小麦中的什么物质可为米曲霉的生长提供碳源？
(2) 米曲霉发酵过程的主要目的是什么？发酵池中的蛋白酶和脂肪酶能分别将什么分解成易于吸收、风味独特的成分？在发酵过程中，米曲霉属于什么类型的微生物？
(3) 在发酵池发酵阶段添加的乳酸菌属于什么类型的生物？在无氧条件下，酵母菌分解葡萄糖的产物是什么？在该阶段中，抑制杂菌污染和繁殖是保证酱油质量的重要因素。据图分析，该阶段中可以抑制杂菌生长的物质是什么？
提亚拉配合着回应，很快在试卷空白处书写能联想到的高中生物知识，针对每个问题写出不少于三句答题内容。露娜反正是看不太懂其中蕴含的科学奥妙以及蕴藏在背后的生物机理，提亚拉作答内容如下：(1) 大豆和小麦都是米曲霉发酵过程中的营养物质来源。
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