Anaerobic bacteria, particularly Clostridium butyricum, Clostridium thermocellum, Clostridium multifermentans, and Clostridium felsineum produce methanol from pectin (Ollivier and Garcia 1990). Schink and Zeikus (1980) reported various pectinolytic strains of Clostridium, Erwinia and Pseudomonas.
I don't think it changes the game. Don't ferment something with much pectin, for example orange peels, and you don't have to fear that a yeast or bacteria will form methanol. Unfortunately we don't know the pectin content of all fruits and other fermentables.
Citrus contains 7–10 % pectin (Siragusa et al. 1988) I am sure they mean including the peel. Chaiyasut et al. (2013) compared pectin levels in fermented beverage containing Morinda citrifolia (9.89 %) with that of other fruits including guava (4.36 %), tomato (0.3 %), apple (0.5 %), carrot (0.8 %) and cherries (0.4 %).
At least I didn't know, that guava and morinda have so much pectin. Perhaps other fruits too which grow in our regions? I don't think. Because if there would be a cheap fruit with much pectine, they would be used to produce pectine. And most pectine is produced from the
pomace of apples, citrus and beets. Those are the fruits with much pectine for little money. And here is a problem perhaps. Probably the trash of sugar cane has much pectine. If it's somewhere the tradition to ferment
whole sugar cane (not only the juice), probably they get higher methanol levels.