Abstract: The secondary fermentation, i.e., malolactic fermentation (MLF) could take place in the cider after the primary fermentation if lactic acid bacteria were added, which could improve the flavor diversity of the cider, making the taste softer and weakening the influence of styphnic acid. The requirements for the lactic acid bacteria which could be added to cider, the influence of different fermentation conditions on induction of the lactic acid bacteria to motivate malolactic fermentation and the correlations between the lactic acid bacteria and the flavor and other properties of cider were discussed in the paper.