In this study,one Staphylococcus epidermidis strain and three Staphylococcus simulans strains were added into the starter culture in the processing of hoursemeat sausages. These strains all have antibacterial effects. The content of biogenic amines during sausages ripening with different starters was determined by HPLC. It showed that the starter cultures controlled biogenic amines accumulation. During the fermentation and ripening,group B significantly inhibits the production of the trypmine,phenylethylamine,putrescine,histamine and tyramine; group C has the significant function of inhibiting the production of the trypmine,putrescine,cadaverine,histamine and tyramine; group D significantly decreases the production of histamine,phenylethylamine and trypmine; all the above groups have not significant effect on the content of spermine content and spermidine. The results indicated that these strains have good inhibition effect on biogenic amines during the ripening of smoked horse sausage and good characteristics of meat starter cultures. It provided a good theoretical basis for fermented meat industrial production and safety control.