###### Abstract  
Fermented shrimp paste is a popular food in Asian countries. However, biogenic amines (BAs) are a typically associated hazard commonly found during the fermentation of shrimp paste and pose a food-safety danger. In this work, an autotchthonic salt-tolerant _Tetragencococcus muriaticus_ TS (_T. muriaticus_ TS) strain was used as a starter culture for grasshopper sub shrimp paste fermentation. It was found that with the starter culture, putrescine, cadaverine, and histamine concentrations were significantly lower (\(p<0.05\)) with a maximal reduction of 19.20%, 14.01%, and 28.62%, respectively. According to high-throughput sequencing data, _T. muriaticus_ TS could change the interactions between species and reduce the abundance of bacterial genera positively associated with BAs, therefore inhibiting the BA accumulation during shrimp paste fermentation. Moreover, the volatile compounds during the fermentation process were also assessed by HS-SPME-GC-MS. With the starter added, the content of pyrazines increased, while the off-odor amines decreased. The odor of the shrimp paste was successfully improved. These results indicate that _T. muriaticus_ TS can be used as an appropriate starter culture for improving the safety and quality of grasshopper sub shrimp paste. Tetragencoccus muriaticus; microbial community regulation; biogenic amine reduction; volatile compound; grasshopper sub shrimp paste 202312833122  
has a toxic effect on the human body, with symptoms such as headache, heart palpitations, vomiting, diarrhea, and hypertensive crises [6]. Among the common BAs in fermented foods, histamine (HIS) and tyramine (TRY) are considered to be the most dangerous substances, and they can cause toxic symptoms such as \"scombroid fish poisoning\" and \"cheese reaction\", respectively [7; 8]. The guidance level stated by the FDA for histamine is 50 mg/kg, and the maximum established by the European Food Safety Authority (EFSA) in fresh fish is 200 mg/kg [6]. Moreover, carcinogenic nitrosamines can be produced when cadaverine (CAD) and putrescine (PUT) combine with nitrite, and the toxicity of HIS can also be increased by the two BAs [9; 10]. Therefore, the control and reduction of BAs are crucial for shrimp paste production. Microbes involved in fermentation are vital to the development of the quality of fermented foods. As fermented aquatic food, rather complex microbial communities are engaged during the fermentation of shrimp paste [11]. These microorganisms produce a variety of enzymes and essential nutrients during the fermentation process, imparting the shrimp paste with unique flavor and nutrient characteristics [12]. According to earlier studies, the bacterial communities and interactions between species contribute to the quality and BA content of fermented aquatic foods [13; 14]. Bacteria have served as starter cultures in several fermented foods to repress the accumulation of BAs and improve the flavor of the products [15; 16; 17; 18; 19]. It has been reported that the _Tetragenococcus_ genus consists of moderately halophilic lactic acid bacteria (LAB) and significantly contributes to amino-acid production in several salted fermented foods [20]. Additionally, some _Tetragenococcus_ species have been successfully used as starter cultures to reduce the accumulation of BAs, especially HIS [21; 22]. Therefore, more knowledge about the mechanism of BA reduction is essential for providing theoretical references for the manufacture of safe, high-quality grasshopper sub shrimp paste products. In our previous study, _Tetragenococcus_ _muriaticus_ TS (_T. muriaticus_ TS), which predominates in grasshopper sub shrimp paste and produces fewer BAs, was isolated and subjected to safety assessment [23]. The strain displayed weak resistance to 15 known antibiotics based on the _Enterococcus_ breakpoint values and exhibited no hemolytic activity and biofilm formation. Moreover, it performed well in salt tolerance, acid formation, and protease and lipase activities.