Abstract: Biogenic amines are a group of bioactive substances with potential toxicity that are widespread in foods. Bioamine oxidases, a class of enzymes responsible for decomposing biogenic amines into aldehydes, ammonia and hydrogen peroxide, are widely found in animals and plants. These enzymes are very promising for application in eliminating biogenic amines in foods. In this article, we review the contents of biogenic amines in various foods, the classification of bioamine oxidases and related factors, their microbial producers and degradation characteristics.

Key words: biogenic amine, bioamine oxidase, degradation characteristics, fermented food, microorganism