Effect of fermentation time on antioxidative activities of Ganoderma lucidum broth using leguminous plants as part of the liquid fermentation medium

► G. lucidum was produced with liquid fermentation to speed up the production time. ► Using leguminous as part of the fermentation medium enhance its antioxidant activity. ► Isoflavones of the leguminous did not contribute the antioxidant activity. ► Protocatechuic acid was the potent antioxidative compound found.