The contamination of phage is considered as one of the major risks for food fermentation. It may cause the fermentation to slow down or even fail, and then cause huge economic loss. So, understanding the classification, morphology, and infection mechanism of phages and discussing the anti-phage mechanisms of lactic acid bacteria (LAB) are very important to the application of LAB and the production of related products. The aim of this paper is to describe the anti-phage mechanism of LAB, which may provide a certain theoretical support to the selection of anti-phage strains and prevention of phage contamination.