Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains

► Fermentative capacity studies elucidated the best LAB species to conduct MLF in cider. ► RAPD analysis revealed a high geographical biodiversity of indigenous cider LAB. ► Food safety and spoilage absence were considered as first selection criteria. ► Four Oenococcus oeni strains are considered as potential starter cultures for cider-making.