Co-inoculation of Staphylococcus piscifermentans and salt-tolerant yeasts inhibited biogenic amines formation during soy sauce fermentation

•Co-inoculation of Z. rouxii and T. candida could inhibit BAs formation.•Inoculation of S. piscifermentans could further reduce BAs production.•Volatile compounds were enhanced after inoculation of S. piscifermentans.•Inoculation of S. piscifermentans altered the microflora in the soy sauce mash.