Abstract: The biogenic amine Level in Jiangxi-made sufu was analyzed by high performance liquid chromatography (HPLC) and amine-producing bacteria were isolated and identified by microbiological methods combined with HPLC confirmation. The results showed that total biogenic amine level ranged from 68.5 to 1084.0 mg/kg in sufu samples. Major biogenic amines were tryptamine, putrescine, histamine and tyramine, among which putrescine and tyramine were of the highest level. Biogenic amine level produced by 9 amine-producing bacteria ranged from 93.8 to 369.2 mg/L. For six bacteria with relatively high amine productivity, phenotype and genotype 16S rDNA sequence determination had found one Bacillus sporothermodurans strain, one Rummeliibacillus stabekisii strain, three Lysinacillus boronitolerans strains and one Staphylococcus piscifermentans strain. The current research offered theoretical evidence for edible safety evaluation of sufu and served as research basis to investigate how to inhibit activity of amine-producing bacteria in sufu.