The composition of microorganisms is complex in the fermentation process of liquid fermented foods. The complex microbial fermentation system can affect the growth and metabolism of microorganisms, then change the microbial community structure and function, and ultimately affect the quality of liquid fermented foods. Lactic acid bacteria play an important role in the formation of flavor substances, improve nutritional value, and inhibit the growth of spoilage bacteria in food fermentation. This article mainly reviews microbial community structure and the interaction between lactic acid bacteria and other microorganisms in liquid fermented foods such as vinegar, soy sauce and beverage wine in recent years. To understand microbial community structure and the type of interaction between lactic acid bacteria and other microorganisms in the fermentation process of liquid fermented food, explore the function of lactic acid bacteria in the fermentation process and the interaction mechanism between lactic acid bacteria and other microorganisms.