###### Abstract
A small amount of BA is always found in fermented food; however, if a large amount of these compounds accumulates in food and is consumed by humans, this could lead to serious health problems such as diarrhoea, vomiting, heart palpitations, and headaches [16]. Precursor availability, the presence of decarboxylase-positive microorganisms, and various intrinsic, technological, and environmental factors could influence BA accumulation in food [14]. Therefore, it is essential to select the appropriate starter LAB strain for mushroom fermentation in order to minimise BA production. Usually, edible mushrooms are thermally treated for a long time before fermentation; this process can reduce the concentration of their bioactive compounds, as well as decrease their functional and nutritional value. For this reason, ultrasound treatment, as a low-temperature technology, could be a better solution for the pre-treatment of mushrooms before fermentation to avoid the loss of bioactive compounds. Commercially used preservation techniques for mushrooms still have some limitations in terms of product quality and economic efficiency. Therefore, further improvement in the quality of preserved mushrooms by applying a sustainable biological approach could gain more attention. The popularity of fermented foods is increasing due to their beneficial health-related attributes and attractive sensory properties. As studies on mushroom fermentation with LAB are scarce, there is a need to analyse the influence of this preservation method on the quality and safety of mushrooms. Therefore, in this study, we hypothesised that the use of selected LAB strains for the biopreservation of wild edible mushrooms could lead to better sensory properties of the final product because of the formation of different volatile compounds, and the safest LAB strain could be selected in accordance with the lowest concentration of BA. For this study, some of the most popular edible wild mushrooms in Central-Eastern Europe were selected: _Stillus luteus_, _Boletus edulis_, _Canthanellus cibarius_, and _Rozites caperata_. Preserving these mushrooms for an extended period of time is needed because they grow only in summer and autumn for a short time and have specific beneficial characteristics for human nutrition. _S. luteus_ possess high antioxidant activity, but their extracts have low antimicrobial activity [17]. _B. edulis_ mushrooms are a good source of bioactive molecules, including polyunsaturated fatty acids and phenolic compounds [18]. _C. cibarius_ are rich in potassium and vitamins D and C [19] and show desirable properties such as antioxidant, antimicrobial, antihypertensive, immunomododulatory, antiviral effects, etc. [20]. _R. caperata_ compounds are characterised by their antiviral activity [21]. Therefore, the aim of this study was to apply _Lacticaseibacillus casei_ LUHS210 and _Liquorilactobacillus uvarum_ LUHS245 strains for the fermentation of edible mushrooms (_S. luteus_, _B. edulis_, _C. cibarius_, and _R. caperata_) and to evaluate the influence of the technology used on the colour characteristics, pH, mould/yeast count, liking, emotional response, volatile compound profile, and formation of biogenic amines. Additionally, ultrasonication or prolonged thermal treatment were applied before fermentation.