Pectinase is the generic term for the enzyme that breaks down pectin and is a multi-enzyme complex, which usually consists of three enzymes: protopectinase, pectin methyl ester hydrolase, and pectate lyase (Abbasi et al., 2010), and the combined action of the three enzymes leads to the complete breakdown of pectin. Pectinase has considerable applications in many fields, for example, pectinase can be made into additives for eliminating antinutritional effects in feeds and improving feed utilization; in addition to its applications in beverage processing, grain and oil processing, textile industry, paper making, cosmetics and other fields. Pectinase has become an important enzyme in the production of food and feed industry, Zhang Haiyan reported in 2006 that pectinase sales accounted for 25% of the world food enzyme sales.

In nature microorganisms, bacteria, actinomycetes, yeasts and molds have been reported to secrete pectinases. Xu Y et al. (2012) investigated the effect patterns of carbon source, nitrogen source, yeast juice and nutrient salts on the selective synthesis of pectinase by T. reesei under the condition of liquid fermentation in shaking flasks and determined the enzymatic properties. The results showed that the selection of de-juiced orange peel powder for the preparation of pectinase and the addition of 1.0 g/L peptone to Mandels nutrient salts were suitable for the pectinase production by T. reesei; the highest value of pectinase activity reached 32.6 μmol/(min-mL) by liquid fermentation with 25 g/L de-juiced orange peel powder for 48 h, and the optimum pH of this pectinase was 6.0, and the optimum temperature was 50 ℃, and the pectinase activity was determined at a value of The optimum pH of the pectinase was 6.0, and the optimum temperature was 50 ℃. 166 μmol/(min-g) of pectinase was used to hydrolyze 10 g/L of commercial pectin powder by oscillation for 50 h, and the enzyme hydrolysis yield reached 80.3%.

In order to find a cheap and optimized medium formulation for the production of high-vitality composite cellulase, Jing Debing et al. (2005) used the formulation test and dual-temperature incubation method for the solid fermentation of T. koningii F244 strain, and it was found that there was an inhibitory effect of Tween-80 on the production of both cellulase and pectinase in the solid medium, and the ideal solid enzyme-producing medium was 16% rice straw meal, 24% bran, (NH4)2SO43%, and 57% water content, and the expected enzyme activity of pectinase corresponding to this formula reached 108 U/g.

Hu Kueijuan (2007) inoculated a mixture of M. xylophilus and A. niger at a rate of 7:3, with corn kernel of 3.75 g, bran of 3.75 g, glucose of 37.5 mg as a mixed carbon source, Mandels nutrient salt 11.5 mL, and NH4NO37.5 mg added as nitrogen source, the pectinase enzyme activity produced at 72 h was 76.4 IU/g, which was 14.9% higher compared with the fermentation of the two bacteria alone.