Broad bean past-meju fermentation is an important stage in the production of Pixian broad bean paste. There is risk of high content biogenic amines in broad bean paste-meju， especially in low salt paste. Biological amine chromogenic medium and biogenic amine medium (BAs) were used to culture and screen biological amine producing strains. HPLC and qualitative analysis of fluorescence detection were used to analysis biological amine content. The amine producing and amine reducing strains in different salinities of broad bean past-meju were screened and identified by 16S rDNA， 18S rDNA and ITS sequencing. The results showed that most of the amine producing strains were Bacillus， Enterobacter， Brevibacterium， and Rhizopus. Bacillus subtilis B11 can produce 233.9 mg/kg and 546.5 mg/kg of phenylethylamine in 9% and 12% salinity's meju. While the major amine reducing strains were Metschnikowia， Pediococcus and Lactobacillus. Lactobacillus farciminis F003 had strong growth ability in meju fermented with 6% salinity. 100 mg/L phenethylamine was degraded totally by F003 in 6% meju fermented 16 d， and while the degrading rates of 100 mg/L histamine， tyramine and spermine were 57.61%， 25.52% and 45.99%， respectively. The bioamine-degrading Lactobacillus farciminis F003 strain was re-inoculation to meju fermented system with 6% salinity， the flavor of ester was strong with no pungent smell. Bacillus subtilis was the main biogenic amines producing strain in the broad bean paste-meju fermentation system. An efficient bioamine-degrading strain Lactobacillus farciminis F003 was screened， it can reduce the biogenic amines content in 6% meju effectively. This study provides a strain support for biogenic amines control in broad bean paste-meju fermentation system.