Abstract: To explore the degradation of biogenic amines by Lactobacillus plantarum and Lactobacillus salivarius in different circumstances which had been isolated from from Xinjiang smoked horsemeat sausage. High performance liquid chromatography(HPLC)was used to detect the degradation of biogenic amines by the two strains in different conditions(biogenic amines concentration,initial pH,temperature,NaCl and ethanol concentration). The results showed that when the concentration of biogenic amines at 200~300 μg/mL,the bioamine degradation capacity of the two bacterial strains reached the maximum basically. However,the ability of the two bacterial strains to degrade biogenic amines gradually decreased when the concentration of biogenic amines was more than 300 μg/mL,but the ability of Lactobacillus salivarius to degrade biogenic amines was significantly higher than Lactobacillus plantarum(p<0.05),which had higher biogenic amines degrading activity at pH6.5 and 7.0,respectively. In the environment of temperature ranging was 30~40 ℃,two bacterial strains could keep most of its biogenic amines degrading activity. The biogenic amines degrading activity of Lactobacillus plantarum and Lactobacillus salivarius could be strongly inhibited when the concentration of NaCl and ethanol more than 8% and 4.5%,respectively. So,comparing with Lactobacillus plantarum,Lactobacillus salivarius emerged out to be more suitable for commercial starter cultures with lowered biogenic amines because of its better biodegradability.