The adverse effects of acrylamide in food are a growing public concern. Acrylamide content in biscuits fermented by six different lactic acid bacteria (LAB) strains was investigated by gas chromatography-mass spectrometry. The results indicated that the acrylamide content in biscuits fermented by LAB strains was significantly lower than that of the control, which contained 336.77 μg/kg acrylamide. Lowest acrylamide content was found in the biscuit fermented by Lactobacillus plantarum CCFM382, at 100.63 μg/kg. Acrylamide content in the dough increased during fermentation, whereas after baking, the loss ratio was lower than that in the unfermented control. The results confirmed that the consumption of the synthetic substrate (acrylamide) by LAB was inconsistent. Different LAB strains showed varying of acid-producing abilities and the pH of dough after 4-h fermentation showed remarkable differences. Acrylamide content and pH value in the dough were positively correlated. Moreover, acrylamide content in the products could be reduced by chemical acidification. Thus, the mechanism of reducing acrylamide by LAB can be attributed mainly to organic acid production by LAB strains during fermentation, which inhibits the synthesis of acrylamide.