[Background] Lactobacillus has been proved to adsorb many cancerogens, but there are little studies on the mechanism of the adsorption of Lactobacillus to benzo(a)pyrene (BaP). [Objective] The adsorption capacity and mechanism of Lactobacillus pentosus ML32 and Lactobacillus plantarum 121 on BaP in processed meat products were investigated. [Methods] The adsorption rate of BaP from different processed meats was detected by HPLC. [Results] BaP adsorption rates in meats treated by frying, smoking or grilling, of both Lactobacillus plantarum 121 and Lactobacillus pentosus ML32 were more than 30%. The adsorption rate of strain 121 in the directly smoked meat was 41.21%, and that of directly fried meat was 38.71%. The adsorption rate of strain ML32 to BaP in the indirectly smoked meat was 40.02%, and that of indirectly barbecued meat was 38.01%. In conclusion, L. plantarum 121 shows an ability to remove more BaP in the meats processed with high temperatures or a long time, while L. pentosus ML32 seems to be beneficial in reducing BaP level in the low-temperature or short-time treatments. In addition, peptidoglycan in the Lactobacillus cell wall may play an important role in the adsorption process. [Conclusion] L. plantarum 121 and L. pentosus ML32 have the effect of removing BaP from processed meat products and can be used as a method to reduce the risk of excessive BaP in meat products.