Biogenic amines are low-molecular-weight nitrogenous organic bases, which can accumulate in high concentration in food due to microbial activity and cause toxic effects in consumers, Cheese is one of varieties of food that have been investigated more seriously in recent years. By modifying this product, we can not only increase its beneficial effects, but also eliminate harmful compounds that may be produced during fermentation. If both of these modifications are combined with the addition of probiotic bacteria to it, such as Lactobacillus plantarum PTCC 1896 we may have a product that is totally suitable for consumers. The purpose of this study was to find a suitable probiotic bacteria to degrade tyramine as a biogenic amine in cheese and compare it in culture media and cheese matrix with commercial starters and native starters. After confirmation of tyramine degradation by Lactobacillus plantarum PTCC 1896, the amount of tyramine production and tyrosine degradation by all types of bacteria and the effect of Lactobacillus plantarum PTCC 1896 on it were investigated in order to study the natural conditions along with the addition of synthetic tyramine to culture media. For this purpose, the ability of degrading tyramine by Lactobacillus plantarum was first investigated by Gas chromatography. At the next step, ten isolates with the ability of producing tyramine were identified by chemical tests and one of them was selected for structure analysis by using gas chromatography. It was also prooved that the micro-organism tested can produce tyramine. Tyramine producing enterococci isolated from lighvan cheese were used in comparison with Lactobacillus plantarum PTCC 1896 and commercial mesophills in the amount of tyramine degradation. Lactobacillus plantarum PTCC 1896 alongside with enterococci was also significantly (p?0/001) decreased amount of tyramine. This results also repeated in the cheese samples. The number of enterococci was also identified for better comparison of tyramine degradation with Lactobacillus plantarum PTCC 1896 and mesophylls ; both starters ( lactobacillus plantarum and mesophylls ) had significant effects on reducing the number of enterococci (p?0/001). At the end, the other metabolites produced by each of the bacteria were also detected qualitatively. The results indicate that the presence of enterococci bacteria in Lighvan cheese strengthens the possibility of the presence of tyramine in this product, in addition, we found that the commercial mesophylls used in the cheese manufacturing industry also have the ability to produce tyramine at the end of ripening period, the results also show that the presence of Lactobacillus plantarum PTCC 1896 along with tyramine producing bacteria can lead to the reduction of this compound in cheese. as a result Lactobacillus plantarum PTCC 1896 could be highly considered as an adjuct starter to reduce tyramine in fermented products such as cheese. Key words Biogenic amines, tyramine, tyrosine, proteolysis