A process for preparing pectin useful for foods, medicines, etc. by causing yeast to act on a pectin material-containing vegetable tissue such as pericarp of citrus said yeast having an activity of releasing pectin from vegetable tissue and belonging to the genus of Endomyces, Endomycopsis, Saccharomyces, Schizosaccharomyces, Pichia, Hansenula, Debaryomyces, Hanseniaspora, Tolulopsis, Candida, or Kluyveromyces, a culture medium thereof, or the treated product thereof.