All rights reserved The aim of this study was to monitor the production of biogenic amines by 156 selected lactic acid bacteria (LAB) strains isolated from Serbian traditionally fermented sausages and cheeses. The method for the determination of biogenic amines is liquid chromatography tandem mass spectrometry (LC-MS/MS). The measured concentrations of putrescine, cadaverine, tryptamine and spermidine (except in 13 LAB strains) were below the detection limit of the analytical method (0.1 mg/L), whereas those of histamine, tyramine and spermine were above the limit of detection, but still not significant. Tyramine was the only amine that had a measured concentration of 59.89 ± 0.06 mg L -1 . Most of the tested LAB strains produced tyramine in broth below 26 mg L -1 with the exception of nterococcus faecalis strains (59.89 ± 6.66 mg L -1 ) and Enterococcus faecium strains (47.33 ± 8.58 mg L -1 ). The low concentrations of biogenic amines are considered non-significant from both a тechnological and safety point of view. Faculty of Agronomy Čačak Acta Agriculturae Serbica 27(53) 2022 Vesković-Moračanin, Slavica Stefanović, Srđan Borović, Branka Nastasijević, Ivan Milijašević, Milan Stojanova, Monika Đukić, Dragutin application/pdf 1050730 bytes https://unilib.phaidrabg.rs/o:1872 doi:10.5937/AASer2253049V Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods info:eu-repo/semantics/article biogenic amines, lactic acid bacteria, Serbian traditional fermented food, liquid chromatography tandem mass spectrometry. eng