Just FYI for myth busting...
Many microbes can form a pellicle, and many of those can grow in cider. Fortunately, only a couple are frequently identified in spoiled wine (and applicable to cider).
Identification of the organism by the pellicle is impossible.
Spoilage organisms don't always form a pellicle.
Adequate molecular sulfite levels and adequate practices to avoid oxygen prevent all problems related to spoilage microbes.
See this link for more detailed info on sulfites and their role in preventing spoilage:
https://beerbrew.com/words/wp-content/uploads/2014/05/SO2science.pdf
Calculations and pH are important for using sulfite appropriately.
Here's a good sulfite/molecular SO2 calculator:
http://fermcalc.com/FermCalcJS.html
Some of these microbes can actually have beneficial effects. Lactic acid bacteria are often used in wine/cider making to
reduce the acidity of the wine. Brettanomyces can contribute excellent fruity aroma/flavor and add a great depth to the wine/cider.
Acetobacter can create a nice apple cider vinegar, although that might not be what you want
Cheers