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The reduction of chemical fungicides in agriculture has led to the use of microorganisms as biocontrol agents.  Starmerella bacillaris  is a non- Saccharomyces  yeast associated with overripe and botrytized grape berries microbiota. Its use has been proposed for wine fermentation because of yeast fructophilic character and high glycerol production. Recently,  S .  bacillaris  has been demonstrated to possess antifungal activity against  Botrytis cinerea  on the grape.  Penicillium expansum  is the pathogen responsible for the blue mold rot, the most important postharvest disease of apples. These fruits are the raw material of the cider, an alcoholic beverage commonly produced using  S .  cerevisiae  starter cultures. In this study 14  S .  bacillaris  strains have been studied to evaluate their postharvest antifungal activity against  P .  expansum  on apples. Moreover, the fermentation performances in apple juice of these non- Saccharomyces  strains were tested, both in single-strain fermentation and in sequential fermentation, together with  S .  cerevisiae . Four  S .  bacillaris  strains, able to significantly decrease blue mold rot symptoms and to increase glycerol content during fermentation have been selected to improve apple and cider quality.

Biocontrol activity of Starmerella bacillaris yeast against blue mold disease on apple fruit and its effect on cider fermentation