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Amplification and sequencing of the 16S rRNA gene of the bacteriocin\u2010producing strain was performed. Then a partial purification of the produced bacteriocin, using a combination of ammonium sulfate and chloroform\u2010methanol precipitation, was done. Its molecular weight was determined by SDS\u2010PAGE. In addition, the action spectrum, the hemolysis test, and its ability to inhibit biofilm formation were analyzed. A total of 88 isolates of lactic acid bacteria (LAB) including one bacteriocin producer, which was identified as <jats:italic>Lactococcus lactis<\/jats:italic> F01, were collected. The bacteriocin was partially purified with an estimated yield of 40%. Regarding the SDS\u2010PAGE profile, the secreted bacteriocin has molecular weight of about 3.5\u2009kDa and was identified as class I bacteriocin. The antimicrobial test showed that the bacteriocin inhibits pathogenic and\/or spoilage bacteria, 10 Gram\u2010positive and 16 Gram\u2010negative bacterial species. Moreover, it can inhibit biofilm formation from 1.3% (<jats:italic>Escherichia coli<\/jats:italic>) to 63.92% (<jats:italic>Pseudomonas aeruginosa<\/jats:italic> ATCC15692) depending on the strain. The hemolytic activity of novel bacteriocin was observed at the concentration of 10\u2009<jats:italic>\u03bc<\/jats:italic>g\/ml of bacteriocin crude extract, which was 0.7 \u00b1 0.0029<jats:italic>%<\/jats:italic>. In addition, it exhibited good thermal and pH stability with retained antibacterial activity of 85.25% after treatment at 121\u00b0C for 20\u2009min, as well as at a pH range between 2.0 and 10.0. Moreover, this bacteriocin showed the ability to inhibit the growth of bacterial culture load in fish sausage stored at 8\u00b0C for 28 days. Considering the results obtained, bacteriocin could be potentially exploited as an alternative to chemical preservatives or as a substitute for antibiotics.<\/jats:p>","DOI":"10.1155\/2022\/8437926","type":"journal-article","created":{"date-parts":[[2022,11,22]],"date-time":"2022-11-22T17:35:07Z","timestamp":1669138507000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Isolation, Characterization, and Effect on Biofilm Formation of Bacteriocin Produced by <i>Lactococcus lactis<\/i> F01 Isolated from <i>Cyprinus carpio<\/i> and Application for Biopreservation of Fish Sausage"],"prefix":"10.1155","volume":"2022","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3657-4957","authenticated-orcid":false,"given":"Ulrich Daquain","family":"Fotso 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