Mycotoxins have been a relevant issue worldwide for decades, becoming an emerging health concern and present a substantial economic loss in several countries. Mycotoxins produced by fungi may influence human health negatively due to their carcinogenic, mutagenic, estrogenic, nephrotoxic, hepatotoxic, neurotoxic, and immunosuppressive effects. Mycotoxins are heat-stable compounds that are resistant to conventional food process technologies, although detoxification by microorganisms has been proposed for their control for maintaining the quality and safety of foods. The potential of probiotics to reduce the availability of mycotoxins in foods has been extensively studied, with a special focus on lactic acid bacteria (LAB) species. In this chapter, a comprehensive description of the most important LAB is presented, along with a discussion of the various approaches used for the microbiological detoxification of the main mycotoxins. The proposed mechanistic mode of action of LAB for the decontamination of mycotoxins is also presented.