In this study, pectin lyase (PL) was obtained from Aspergillus fumigatus strain 2101 which was isolated from local water sources. PL was purified using ammonium sulphate precipitation, gel filtration and ion-exchange chromatography. After these purification steps, 12.4 purification fold was obtained. The optimum pH and tem- perature of PL were 8.0 and 40 ̊C at 70 min, respectively. The molecular weight of PL was 11.5 kDa. Maximum PL activity was obtained with fruit pulps in submerged culture medium. Stability assays showed that the PL was stable till 20 months at 4 ̊C. The highest PL activity was obtained using citrus pectin as carbon source. PL was strongly activated by FeSO4, FeCl3 and ascorbic acid.