采用产生物胺显色培养基，从20个四川自然发酵香肠样品中一共分离得到不产生物胺的菌株256株。以肉制品发酵剂相关标准作为初筛条件得到菌株17株，且对组胺均有不同程度的降解。对组胺降解率较高的5株菌的鉴定结果表明，19号、41号和46号分别为植物乳杆菌（Lactobacillus plantarum）、戊糖片球菌（Pediococcus pentosaceus）、混淆魏斯氏菌（Weissella confusa），47号和48号均为屎肠球菌（Enterococcus faecium）。19号、41号和46号菌株之间无明显拮抗作用，具有较好的生长能力和产酸能力，能耐受低温、低pH、6%的食盐及150 mg/kg的亚硝酸盐，且混合菌株比单一菌株能更好地抑制产胺菌的生长。香肠成熟30天时，接种组的组胺含量（46.56 mg/kg）比未接种组的组胺含量（66.77 mg/kg）降低了30.26%（P<0.05）。研究结果表明，在发酵香肠生产中接种可降解组胺的乳酸菌，能有效降低产品中组胺含量，提高发酵香肠的食用安全性。

A total of 256 strains which could not produce biogenic amines were isolated from 20 Sichuan spontaneously fermented sausages by culturing in monolayer medium and double layer color medium. A total of 17 strains met the requirement of meat fermentation starter culture standards and could degrade histamine contents in different degrees. The number 19, 41, 46, 47 and 48 strain which reduced histamine most were identified as Lactobacillus plantarum, Pediococcus pentosaceus, Weissella confuseand twoEnterococcus faecium.19, 41 and 46 could resist 6% sodium chloride and 150 mg/kg sodium nitrite and showed good abilities to grow at low temperature and pH values but could not mutually inhibit. Meanwhile, the mixed strains showed better inhibited ability than single one. The histamine contents decreased by 30.26% after 30 days compared inoculating group to spontaneous group. The results suggested inoculating histamine degradating lactic acid bacteria could significantly decrease the histamine contents in fermented sausages and could improve its safety.