: Is it necessary to add sugar while making probiotic(fermenting) apple In many recipe I have seen adding sugar to water with starter and no salt. Then how does the undesirable bacteria are kept in check? Thank you.

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Undesirable microbes are typically kept in check via sanitization of the equipment and the environment; sanitizers are distinct from cleaners (soap, washing soda) in that they kill microorganisms. You can either purchase sanitizers (e.g. Campden tablets, Star San etc), or roll your own antiseptic solution:

"dilute 2 teaspoons of potassium or sodium metabisulfite and 2 teaspoons of malic, citric, or tartaric acid in 1 quart of water" — Claude Jolicoeur. "The New Cider Maker's Handbook"

(Disclaimer: I don't use any sanitizers in my mead production and only clean the glass jars and other equipment. This may result in a wilder range of flavors, though.)