Sauerkrauts from shredded white cabbage of six varieties were prepared in six laboratory experiments by initial fermentation at 22 °C for 14 days, then stored at 5–6 °C and analysed after 6 months. Seven biogenic amines were extracted with perchloric acid and determined as N-benzamides by micellar electrokinetic capillary chromatography. Eight common sauerkraut quality parameters were also determined. In three experiments, a commercial strain of Lactobacillus plantarum and a mixed preparation of Microsil containing L. plantarum, Lactobacillus casei, Enterococcus faecium and Pediococcus pentosaceus, were applied at doses of 5×104, 1×105 and 5×105 CFU/g of cabbage. In three further experiments, L. plantarum, Microsil and a commercial strain of Lactobacillus buchneri were applied at doses of 5×105 and 5×106 CFU/g. Spontaneously fermented sauerkrauts were prepared as the control variants in all experiments. L. plantarum at doses of at least 5×105 CFU/g significantly (P<0.05) suppressed formation of putrescine, tyramine and cadaverine, amines occurring at the highest levels. Spermidine contents varied between 10 and 30 mg/kg and were not affected by the starter cultures. Levels of tryptamine, spermine and histamine were very low, often below the detection limits. For practical application, a dose of at least 5×106 CFU/g of the tested L. plantarum strain seems to be likely. The tested strains of L. buchneri and E. faecium showed tyrosine decarboxylase activity in an in vitro test.