A large group of pectinase enzymes cause the breakdown of pectin polysaccharides from plant tissues and form a simpler molecule known as galacturonic acid, which is also widely used to increase yields and clarity of fruit juices. In this study, two bacterial strains have been isolated from rotten fruit (orange) using serial dilutions of 10-2 and 10-4 on 2% pectin agar media, as two bacterial strains have been identified. The pectinolytic activity was determined using pectin containing minimal essential medium and carrot waste medium (CWM). The plate assay was used to determine the temperature of 30-200C. The highest pectinolytic zone was found to be 8 mm, which was Staphylococcus aureus. The results indicate an efficient and promising producer of pectinase. also shows more enzyme activity, for the improvement of quality and clearance of fruit juice (Orange).