Abstract:The fermented soybean products mainly include fermented bean curd，Douchi，soy sauce，soybean paste and so on.It is easy to produce potentially toxic metabolites in the fermentation process of soybean products under the action of microorganisms，among which the biogenic amines （BAs）are key risk factors affecting the quality and safety of fermented soybean products.Excessive consumption of food containing BAs may cause poisoning.However，there is no uniform limit standard of BAs for fermented soybean products in China.The producing mechanism，influencing factors，and control methods of BAs in fermented soybean products were reviewed in this paper.The purpose of this paper was to control the formation of BAs by optimizing the production technology of fermented soybean products，thereby improving the quality of fermented soybean products and promoting the healthy and stable development of fermented soybean products in China.