## 1 Introduction  
_Hericium erinaccus_ is considered an edible mushroom with beneficial medicines. It is well-known for its anti-tumor, anti-microbial, anti-diabetic, anti-hypertensive, anti-aging, antioxidant activities, and protein enrichment [1, 2, 3]. _H. erinaccus_ mushroom is commonly transformed into many products, in particular FMB. Consumed by people in Thailand, FMB is one of the most nutritionally functional foods in preventing sickness and maintaining good health. In the beginning, the traditional process is performed, which includes a natural fermentation without a starter culture at room temperature for 6-12 months and depends on fruit or vegetable as a material [4]. To ensure the quality and safety of consumption, FMB is commercially manufactured to improve some nutritional value and control the hazards of a toxic compound, including biogenic amine. The biogenic amines putrescine (PUT) and spermidine (SPD) are the most abundant compounds in mushrooms and contain a high amount in _H. erinaccus_[5, 6, 7]. The amines in FMB are compounds produced by enzymes of microorganism origin from the decarboxylation of amino acids in suitable environmental conditions [8, 9, 10]. A high accumulation of biogenic amines in FMB negatively affects consumer health with rashes, flushing, nausea, vomiting, diarrhea, headaches, migraines, cardiac palpitations, and blood pressure changes [11, 12]. For the manufacturing process, biogenic amines were monitored as food quality and hygiene indicators in the food process chain [13]. The microbes, such as _Bacillus_, _Clostridium_, _Pseudomonas_, _Escherichia_, _Salmonella_, _Shigella_, _Photobacterium_, and _Lactobacillus_, are generally found in the raw material or environment of the fermentation process [14]. Therefore, they can be contaminated and contribute to biogenic amine formation in products. Consequently, it is necessary to note not only the loading microbe population but also the different microorganism stains (including species) [6]. The main bacteria for fermented food are the lactic acid bacteria (LAB) as a starter culture [15; 16; 17]. The inoculated starter is one of the most productive methods in controlling biogenic amine accumulation [18; 19]. Some LAB species do not produce amino acid decarboxylase enzyme, which changes amino acid to biogenic amines. Some research supports the use of a starter culture to diminish biogenic amine accumulation during a fermentation process. [PERSON] et al. [20] studied the alteration of biogenic amines during miso fermentation with inoculation of _L. plantarum_ for three months. The content of histamine (HIS), PUT, cadaverine (CAD), and tyramine (TYR) decreased by 58.0%, 12.0%, 2.4%, and 33.5%, respectively. In another study, the addition of _Lactobacillus sakei_ starter culture in the sausage sample exhibited an extremely low content of biogenic amines (TYR, PUT, and CAD) [21]. [PERSON] et al. [22] evaluated the combination of a culture system between _L. plantarum_ Shanghai brewing 1.08 and _Zygosaccharomyces rouxii_ CGMCC 3791 in sauerkraut (cabbage and radish pickle) fermentation. The biogenic amine (PUT, CAD, and TYR) concentration of the samples with combined starter culture was significantly lower, comparing the spontaneous sample for both pickles. [PERSON] et al. reported that fermented _H. erinaceus_ beverage, which used _Lactobacillus brevis_ HP2 and _Lactobacillus fermentum_ HP3 as a starter culture, enriched L-glutamic (GA) and \(\gamma\)-aminobutyric acid (GABA) production [23] and managed diabetes Mellitus along with medication [24]. The selection of proper LAB significantly enhances the functional values and health. More knowledge about the ability of _L. plantarum_ SK15 starter culture in the prevention of biogenic amines accumulation was essential to ensure food quality and safety in FMB containing _H. erinaceus_. Therefore, this study was carried out to confirm that _L. plantarum_ SK15 as non-amino acid decarboxylase-producing bacteria can be used as a suitable starter culture in FMB.