Abstract: Lactic acid bacteria (LAB) have the ability to suppress aerobic bacteria, yeast and fungi during forage fermentation. The effects of 5 LAB strains on fermentation quality and nutritive value of corn silage were evaluated at days 3, 10 and 30 after being ensiled. LAB strains were combined with CaCO₃, an enzyme formulation, and urea in 7 different treatment combinations, with 1 additional blank control treatment. The results show that a mixture of the 5 LAB strains increased the fermentation quality and nutritive value of whole corn crop silage. The addition of CaCO₃ with lactic acid bacterial compounds further increased the lactic acid (LA) and acetic acid (AA) levels, especially AA. This fermentation pattern is linked to avoidance of excessively low pH and improvement of the silage nutritional quality. A treatment combination of urea and LAB also increased the AA, NH₃-N and crude protein (CP) contents, again indicating prevention of excessively low pH and improved silage nutritional quality. A treatment combination of cellulase and amylase with LAB compound improved the quality of silage by increasing the production of water soluble carbohydrate (WSC), LA and AA. A treatment combination of CaCO₃, urea, cellulose and amylase with LAB gave the best overall results, in terms of fermentation and nutritional quality of corn silage. The values for measures of silage fermentation quality and nutritive value changed rapidly in first 3 days of fermentation, and followed a different time course for the different additives.