Soybean was used as raw material. Mucor racemosus and Aspergillus oryzae 3.042 were individually used to make pure starter to produce Douchi. Changes in related components and their correlations with biogenic amines were determined during traditional post-fermentation process. The results showed that during traditional post-fermentation process, the moisture content of Douchi remained stable. Contents of total acids, amino acid nitrogen, and related free amino acids increased at the beginning and then stabilized, while the pH decreased first and kept stable later. Decarboxylase activity was not detected but a small amount of 4 biogenic amines were detected in the control group. Activities of ornithine decarboxylase and phenylalanine decarboxylase were detected in Aspergillus oryzae group, and biogenic amines types decreased from 4 (apropamine, 2-phenylethylamine, imine and spermine) to 2 (aproamine and 2-phenylethylamine). In the Mucor racemosus group, activities of ornithine decarboxylase and tyrosine decarboxylase were detected, and it contained putrescine, spermidine, and tyramine. Total biogenic amines in Aspergillus and Mucor groups increased by 3.05 and 3.40 times, respectively, but the former content was higher. The correlation analysis showed that there was a weak correlation between phenylalanine and 2-phenylethylamine, while arginine was extremely negatively correlated with spermidine and spermine (P<0.01). Besides, except for moisture content, pH, total acids, and amino acid nitrogen content were significantly correlated with detected biogenic amines (P<0.05).
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