Table 2. The composition of hydrolyzed amino acids of the yeast R. sphaercarpum YLY01 and other two yeasts.

Groups (%)	Amino acids	Proportion (%)
		YLY01	1	2
EAA	Phe*	4.32	6.10	3.85
	Met	1.99	1.87	1.67
	Arg	7.89	8.45	6.92
	Lys	5.66	7.20	8.85
	Leu	8.24	8.95	7.69
	Val	5.96	6.64	6.28
	Ile	4.27	4.48	5.51
	His	6.60	3.53	3.21
	Thr	5.26	5.41	5.90
NEAA	Ala*	7.79	8.16	7.05
	Pro	5.16	2.83	5.13
	Gly*	5.56	6.14	5.13
	Glu*	12.41	11.62	13.97
	Tyr*	2.38	3.88	4.23
	Ser	5.86	5.03	5.38
	Asp*	10.67	9.70	9.23

EAA: essential amino acids; NEAA: nonessential amino acids; *: flavor amino acids; 1: Rhodosporidium paludigenum [27]; 2: Saccharomyces cerevisiae [28].