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.