Lactic acid bacteria(LAB) play an important role in food manufacturing and storage process. They not only improve food flavor and enrich food nutrition, but also have special health-care functions such as anti-aging and keeping healthy intestinal tract. However,some LAB were found to produce excessive biogenic amines,which may affect the quality of food and threat human health. Furthermore, it was revealed that some LAB carried mobile antibiotic resistant elements, which increase the risk of transferring of antibiotic resistance from LAB to other intestinal flora. Here recent researches on the biosynthesis pathway and generating mechanism ,detection methods and controlling strategies of those hazard factors of LAB were reviewed.%乳酸菌在食品加工和储存过程中具有重要作用,不仅能改善食品风味,丰富营养价值,还有维持肠道健康、延缓衰老等保健功能.但是,某些生产用乳酸菌会产生过量生物胺,影响食品感官品质,威胁人体健康,而且部分乳酸菌携带可转移耐药基因,增加了肠道菌群中耐药性水平转移的风险.综述了近年来食品中乳酸菌危害因子的合成途径和产生机制、检测方法和控制策略等.
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