The extract derived from the by-product of king oyster mushroom was prepared by a hot-water method. The extract contributed to lactic acid bacterial growthcolonization of shrimp gut. Therefore, the extractlactic acid bacteria were incorporated in diet to increase the probiotic efficacy of lactic acid bacteria, thereby improving the growthhealth status of shrimp.

The extract from a by-product of king oyster mushroom was able to form a health-promotinggrowth-stimulating synergistic effect together with lactic acid bacteria. The combination of extract at a concentration of 5 g /kgprobiotc at a level of 1×10^8 CFU /kg positively complemented the growth, immune response,disease resistance of shrimp rather than diets supplemented with extractprobiotic-onlycontrol. The current findings provide concrete evidence on the benefits of using agricultural by-products of mushrooms to produce a cost-effective prebioticsynbiotic that collectively contributes to the growthhealth of shrimppromotes sustainable aquaculture practice that supports the circular economy.

The developed product composed of extract derived from by-product of king oyster mushroomlactic acid bacteria, which can be used as feed additive for shrimp aquaculture in practice. It can also be applied in aquatic feed processing to develop the functional feed for aquaculture animal to accelerate the growth performancereduce the risk of disease.