The biogenic amines of traditional fermented Sufu are a potential safety risk for the health of consumers. In order to develop low-salt Sufu that meets the requirements of public health and reduce the content of biogenic amines in Sufu, the study explored the effects of soup accessories on the activity of monoamine oxidase and biogenic amine accumulation during Sufu fermentation. The Sufu soups with different salt concentration, alcohol concentration and pH value were prepared, and the changes of monoamine oxidase activity and biogenic amine contents in Sufu were analyzed. The results showed that the monoamine oxidase activity decreased in the first 30d and raised in the fermentation period of 40-80d when the mass fraction of salt in the soup was 3%-7%, the volume fraction of alcohol was 15%-25%, and the pH value was 4.5-5.5. The total amount of biogenic amine and the accumulation of histamine and tryptamine basically increased and then gradually decreased after 45d. After 20-45d of fermentation, the total accumulation of biogenic amines showed a peak value, which basically maintained below 6.5mg/g, and then gradually decreased. At the end of 80d fermentation, the accumulation of biogenic amine in each experimental groups were 2.0-4.8mg/g, and the contents of histamine and tryptophan were 0.6-1.8mg/g. However, the accumulation of biogenic amines was higher in the group with 3% salt. The results of the study indicated that the activity of monoamine oxidase and the accumulation of biogenic amines were significantly negatively correlated in the Sufu fermentation process, and the total biogenic amines and their composition were affected by salt, alcohol and pH value. Among them, histamine and tryptamine were the main biogenic amines, and the tyramine content was very low. In the development of low-salt Sufu, it might be necessary to consider salt reduction combined with comprehensive measures such as high alcohol concentration and low pH value to improve its food safety and flavor quality.