Abstract: The dynamic changes of pectinase,xylanase,cellulase,microorganism,pH value and reducing sugar etc.in the process of fast microbial degumming and warm water retting of flax were studied.The results show that the change tendencies of pectinases and xylanases are basically similar in the two retting methods,which identically increase slowly in the prophase,and raise quickly in the metaphase and anaphase.The change tendencies of cellulases have apparent differences,for in the fast microbial degumming of flax,the increase extent of the cellulase activity is rather small and the activity is roughly low(about(0.05 IU/mL),) but in the warm water retting of flax,the cellulase activity begins to increase rapidly after the flax has been fermented for(72 h) and the activity reaches(0.337 9 IU/mL) when the degumming is completed.The change tendencies of microorganisms(degumming bacteria and other bacteria) in the two degumming methods are essentially similar,which increase swiftly in the prophase,and decrease after the degumming is completed.The change tendencies of the pH values and the reducing sugars uniformly present an "U" type and a "M" type respectively.