The alone and combined effects of bacteriocin produced from Enterococcus faecalis MJ-213 and potassium sorbate against the food-borne pathogenic bacteria were studied. Bacteriocin minimal inhibitory concentration (MIC) values for Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076 were 50 and 100 ${mu}g$/ml, respectively. Bacteriocin (100 ${mu}g$/ml) alone was active against S. aureus and S. enteritidis, but it was lower in antimicrobial effectiveness than the combination of bacteriocin (100 ${mu}g$/ml) with potassium sorbate (100 ${mu}g$/ml), which reduced initial counts (6 log cycle) of S. aureus and S. enteritidis by 1 and 3 log cycle, respectively. The bactericidal activity of bacteriocin of E. faecalis MJ-213 heated at $100^{circ}C$ for 30 min or $121^{circ}C$ for 15 min was markedly decreased as compared with the control. Moreover, the activity of bacteriocin was completely abolished by pepsin or protease II, but not affected by ${alpha}$-amylase or lipase. The activity of bacteriocin adjusted to pH 6.0-8.0 showed almost the same inhibition ratio compared with the bacteriocin unadjusted pH, and though the inhibition ratio against pathogenic bacteria was reduced than the control, the bacteriocin was stable at pH 4.0 or 10.0, relatively. Furthermore, the combined treatment of bacteriocin and potassium sorbate than the alone treatment of bacteriocin significantly decreased (p<0.05) the viable cell counts of S. aureus or S. enteritidis inoculated on grind beef during storage at $4^{circ}C$.