Human exposure to various potential food contaminants or process-induced food toxicants has an increasing public health concern. Acrylamide is one of the process-induced toxicants that is formed when foods, especially those with high carbohydrate and rich in asparagine, are cooked at high temperature of 120oC or above in the presence of reducing sugar particularly glucose and fructose in Maillard browning reaction. The presence of acrylamide in food arose the public health concern due to its potential carcinogenicity and genotoxicity. In this study, the new approach to reduce acrylamide by probiotic bacteria was investigated. Two major food groups, potato chips and soda crackers, contain relative high acrylamide levels were selected as food samples. The content of acrylamide in selected potato chip and soda cracker samples were analysed by Liquid chromatography–mass spectrometry with solid phase extraction (SPE) clean-up. Three Lactobacillus strains - Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus rhamnosus were selected for investigating the effect of reducing acrylamide. The resulted showed that the acrylamide content in potato chip and soda cracker samples were reduced after incubation with different Lactobacillus strains. Lactobacillus casei had exhibited the highest capability in reducing acrylamide in selected samples. The % reduction of acrylamide by three Lactobacillus strains in potato chip samples ranged from 43.80 – 23.67% while in soda cracker samples ranged from 20.23 – 9.50%. The results demonstrated that the acrylamide-reducing capacity of selected probiotic strains was different under different food matrix, probably due to different food composition and processing treatment
