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.