To explore the spoilage abilities of four specific spoilage Bacillus spp.and the characteristic of producing biogenic amines.The total bacteria counts,sensory quality,total volatile basic nitrogen(TVB-N) and biogenic amine of samples inculated with spoilage strains respectively were assayed to evaluate the spoilage abilities,and correlation among the total bacteria counts,sensory quality,TVB-N values and biogenic amines during storage.Results showed that all of the dougan samples inoculated with four Bacillus spp.were spoiled noticeably after 4 days at 25℃.At day 8,the total bacteria counts reached 10.82-10.95 lg CFU/g,the TVB-N values were 40.82-77.13 mg/100 g.The total biogenic amine content of B.amyloliquefaciens was higher than B.subtilis,putrescine and cadaverinecontents were higher than other biogenic amine in inculated samples.TVB-N yield factor YTVB-N/CFU,total biogenic amine in samples inoculated with B.amyloliquefacien DY1b at day 8,were 2.49×10~(-9) mg/CFU,1 087.54 mg/kg,were significantly higher than the other three Bacillus species.Correlation analysis results showed that the biogenic amine indexes were negatively correlated with the sensory scores(r =-0.88--0.996),which were positively correlated with total bacterial counts and TVB-N values(r=0.514-0.991).B.amyloliquefaciens strain DY1b was the main organism responsible for the rehydration dougan spoilage stored at 25℃.The total biogenic amine could be used as the spoilage indicators of rehydration dougan.