目的 为研究自制青贮剂GMDL-25对桥单6号全株玉米青贮品质的影响。 方法 选取蜡熟期桥单6号全株玉米（整株切碎至2 cm）为试验材料，设3个处理组，以自然发酵组为对照组，试验组分别添加自制青贮剂GMDL-25和市售乳酸菌青贮剂，装入青贮袋后经真空密封于避光阴凉处发酵2个月左右。每个处理3个重复，每个重复1袋。发酵完成后，进行感官评定，测定微生物数量、氨态氮含量、pH值和营养成分。 结果 自制GMDL-25处理组全株玉米青贮料有较强的芳香味，色泽与原料颜色相近，感官指标评分为20分，得分最高。乳酸菌数量为78.00 log CFU/g，与自然发酵组相比，乳酸菌数量显著增加（P<0.05）。 结论 桥单6号全株玉米添加GMDL-25乳酸菌制剂进行发酵，可明显提高感官指标和乳酸菌数量，保持良好的青贮品质。

Objectives To study the effects of self-extracted lactic acid bacteria additive GMDL-25 on the quality of Qiaodan 6 whole corn silage. Methods The whole corn plants of Qiaodan6 at the stage of wax maturity (the whole plant chopped to 2 cm) were selected to set up 3 treatment groups, with 3 replicates for each treatment and 1 bag for each replicate. The natural fermentation group was used as the control group, the experimental group was added with self-extracted lactic acid bacteria additive GMDL-25 and commercially available lactic acid bacteria additive, respectively. After being packed in silage bags, they were vacuum sealed and fermented in a dark and cool place for about 2 months. After fermentation, sensory evaluation was conducted and the number of microorganisms, the content of ammonia nitrogen, pH value, and nutritional composition were determined. The effects of different lactic acid bacteria additives on the whole corn silage quality of Qiaodan 6 were analyzed. Results The whole plant corn silage in the group added with self-extracted lactic acid bacteria additive GMDL-25 had a strong aroma, with color similar to the raw material and the highest sensory index of 20 points. The number of lactic acid bacteria in the group added with self-extracted lactic acid bacteria additive GMDL-25 was 78.00 lgCFU/g, significantly increased (P<0.05) compared with that in the natural fermentation group. Conclusions Adding self-extracted lactic acid bacteria additive GMDL-25 to the whole plant of Qiaodan 6 corn can significantly improve sensory index and the number of lactic acid bacteria, maintaining good silage quality.