A gene encoding a protein homologous to known bacterial N-acetyl-muramidases has been cloned from Leuconostoc citreum by a PCR-based approach. The encoded protein, Mur, consists of 209 amino acid residues with a calculated molecular mass of 23,821 Da including a 31-amino-acid putative signal peptide. In contrast to most of the other known peptidoglycan hydrolases, L. citreum Mur protein does not contain amino acid repeats involved in cell wall binding. The purified L. citreum Mur protein was shown to exhibit peptidoglycanhydrolyzing activity by renaturing sodium dodecyl sulfate-polyacrylamide gel electrophoresis. An active chimeric protein was constructed by fusion of L. citreum Mur to the C-terminal repeat-containing domain (cA) of AcmA, the major autolysin of Lactococcus lactis. Expression of the Mur-cA fusion protein was able to complement an acmA mutation in L. lactis; normal cell separation after cell division was restored by Mur-cA expression.Bacteria produce one or several peptidoglycan hydrolases (PGHs), which are capable of hydrolyzing covalent bonds in the peptidoglycan of their own cell envelope (for reviews, see references 46 and 49). Some of them, named autolysins, are able to trigger cell autolysis. PGHs are located in the cell wall and are involved in various cellular functions, including cell wall expansion, cell wall turnover, or cell separation. On the basis of their cleavage site in the peptidoglycan, four types of PGHs are defined: (i) N-acetyl-muramidases, (ii) N-acetyl-glucosaminidases, (iii) N-acetyl-muramoyl-L-alanine amidases, and (iv) peptidases. Most of the PGHs characterized so far have a modular structural organization with two domains: a catalytic domain containing the enzyme active site and a cell wall binding domain composed of several amino acid repeats (22,30).Autolysis of lactic acid bacteria (LAB) used as starters for cheese manufacturing plays an important role in flavor development during ripening (for reviews, see references 13 and 18). It has been shown that lysis of Lactococcus lactis starter strains leads to the release of intracellular peptidases in the cheese curd, and as a result more free amino acids (which are aroma precursors) are produced and hydrophobic bitter peptides are degraded (12,35,52).The PGH activities present in L. lactis were studied by renaturing sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), which allowed their detection after renaturation in a substrate-containing gel. Several activity bands were evidenced by this technique (9, 36, 40, 44). The major autolysin, AcmA, was characterized at the genetic level. It is an N-acetyl-muramidase that is required for proper cell separation after cell division (9) and is involved in autolysis observed during stationary phase after growth in liquid medium (10).Leuconostocs are heterofermentative LAB used as cheese starters in association with lactococci. They contribute to the development of cheese organoleptic properties by metabolizing citrate to diacetyl, an important flavor compound, an...