Actinidia arguta boasts a high pectin content， so processing it into juice requires the addition of pectinase to improve juice yield and clarity. However， it raises safety concerns due to increased methanol content， there is an urgent need for the development of a novel pectinase with low pectin esterase activity. In this study， a total of 30 strains with pectinase activity were screened from Pixian bean paste through the transparent circle and DNS methods. The top 10 strains with the highest pectinase activity were selected for further study and all of them were identified as Bacillus spp.， in which Bacillus velezensis W6 had the lowest pectin esterase activity and the highest pectinase activity. Subsequently， the pectinase named PBV produced by B. velezensis W6 was applied to A. arguta juice processing. Compared with the juice treated with commercial pectinase， the A. arguta juice treated with PBV demonstrated higher juice yield and clarity. In terms of methanol content， there was no significant difference between the PBV-treated juice (147.30 mg/L) and non-pectinase-treated juice (135.04 mg/L)， whereas the methanol content of the commercial pectinase-treated juice was significantly increased， with the methanol content of the Sunson pectinase-treated juice (229.85 mg/L) being 0.56 times higher than that of the PBV group. In addition， PBV treatment also increased the flavonoids in A. arguta juice. These findings offer innovative insights into pectinase production microorganisms and serve as a valuable theoretical and technical reference for the development of deep processing products of A. arguta.