Different concentrations of the peptide produced from the local isolate Lactobacillus delbrueckii JKD5 were applied in preserving minced meat and prolonging its shelf life during different periods because of their beneficial effects on consumer health. Meat and meat products have always been an important part of the human diet, as they contain valuable nutrients for growth and health. However, they are perishable and susceptible to microbial contamination, which leads to increased health risks to consumers as well as to economic losses in the meat industry. Bioactive peptides have anti-microbial activity and are important in both human health, food safety and quality. Therefore, efforts have been focused on their use as preservatives due to their safe use, low cost, long shelf life, as well as their many benefits in supporting consumer health. The peptides were added at concentrations (0.05, 0.1, 0.2) to the minced meat tablets were kept for different storage periods (0, 5, 10, 15) days at a temperature 4°C. During these different periods, the total number of bacteria and of the peroxide value were estimated, it was noted that the best concentration of peptide was 0.2, as a clear decrease in the number of bacteria was observed compared to other concentrations, as well as for its effect on the peroxide number. Thus, it can be said that the higher concentration of the peptide, greater its effectiveness in preserving minced meat.