Soy sauce is produced from high protein soybean by microbial fermentation, which has the conditions for the formation of biogenic amines (BAs). Based on the traditional soy sauce fermentation process, the formation mechanism, influencing factors and control technology of biogenic amines was summarized. The types and contents of biogenic amines in fermented soy sauce, detection methods and microorganisms producing biogenic amines were described. The formation of biogenic amines was mainly related to the pH, temperature and salt content of fermentation system. In addition, the types and proportion of soybean in raw materials also had a certain impact on the production of biogenic amines. The traditional fermentation process was optimized, safe fermentation strains were screened and appropriate raw materials were added, and the content of biogenic amines in soy sauce can be effectively reduced and the edible safety can be improved by using some control technologies such as biogenic amines inhibitors.