In this paper, preservation of tomatoes using bacteriocin extracted from Bacillus safensis NBRC 100820 was studied. Results showed that the method of soaking in bacteriocin increased the storage time of tomatoes by 1.5 times compared to the control and the method of spraying bacteriocin on the surface increased the storage time of tomatoes by 2.0 times compared to the control. Tomatoes preserved with probiotics did not change color, taste, composition, and microbiological criteria, heavy metals are within the allowable limits