The appropriate concentration of biogenic amines （BAs） in food are important in the regulation of several natural physiological processes， but the intake of large amounts of BAs can pose adverse physiological effects to the body. Entering of the large amounts of BAs formed in rice socking process into the fermentation along with socking rice may lead to an increase of BAs in Huangjiu. To control the accumulation of BAs in the rice soaking process， a strain of Lactobacillus plantarum 14-2-1 with high acid production and the ability of degradation of BAs was screened and inoculated in the initial stage of the rice soaking based on the analysis of microbial community structure of rice soaking water. The rate of increase in acidity accelerated， and a microflora dominated by L. plantarum was formed in rice soaking water， and the relative abundance in which was increased from 0.95% to 79.52%. The content of BAs was reduced to 2.44 mg/L， that decreased by 93.84%. It greatly reduced the content of BAs of rice soaking water by the Lactobacillus artificial inoculated technology that designed according to the analysis of microbial community structure of rice socking water. This study provides a new idea and method for the control of the accumulation of BAs in huangjiu brewing.