The goal of the work consisted in mutually comparing the results of fermentation of maize silage, preserved by addition of several selected ensilaging additives, and by their combination with the Ecosyl agent, containing homofermentative bacteria of lactic acid fermentation, Lactobacillus plantarum MTD/1. 10 variants were tested. The control variant (without additives) did not significantly differ from the other variants in the nutritional value indicators, except for the Ecosyl variant with Lalsil Fresh (heterofermentative bacterium of lactic acid fermentation, Lactobacillus buchneri) that showed higher values of starch and sugars. As for the control silage, the highest pH and the lowest water extract acidity was analysed, as compared to the other variants. The silages with the combination of Ecosyl and preservative were not better than self-standing Ecosyl or another agent in the fermentation indicators; only the combination of Ecosyl and Lalsil Fresh had influence on a lower content of volatile fat acids.