Abstract: Background: Beef sausage is a meat product that is potentially susceptible to microbial growth. Most chemical preservatives in current use may cause unhealthy effects in humans if consumed in large doses; therefore, the use of bio-preservatives, such as bacteriocin from Lactobacillus plantarum IIA-1A5 is needed. Objective: This study aimed to assess the characteristics of bacteriocins produced by Lactobacillus plantarum and their effects on sausage quality. Methodology: In this experimental study an attempt was made to investigate the microbiological, physicochemical and sensory characteristics of beef sausages supplemented with various preservatives (control, 0.3% nitrate and 0.3% bacteriocin) for various periods (0, 3, 6 and 9 days) in a cold temperature (4-6°C). Parameters measured included: Acidity, water binding activity, water activity and total acid number. Results: The results showed that the presence of bacteriocin in the sausages inhibited the growth of pathogenic Staphylococcus aureus and Escherichia coli bacteria until day 6, which was better than the inhibition observed in the presence of nitrite. Conclusion: The study concluded that bacteriocin from Lactobacillus plantarum IIA-1A5 could replace nitrite as a preservative for 6 days of storage.