Ensiling increases starch digestibility of corn, which is affected by the intensity of fermentation. Increasing the intensity of fermentation by adding a homo-fermentative bacterial inoculant (BI, 1 g/kg supplying >9.1 × 10¹⁰ cfu/g containing Lactobacillus plantarum, Enterococcus faecium, Lactococcus lactis, Pediococcus pentosaceus, P. acidilactici), or BI plus molasses at 1.1 g/kg (BI+MOL) or no additives (CTL) to rehydrated cracked corn (RCC; 66% DM) before ensiling was evaluated. Twelve 1-L glass mini-silos (4/treatment) were vacuumed packed and stored for 90 d at 25°C. Data were analyzed as a completely randomized design. Means were separated using Tukey’s test. DM recovery (95, 95.4, 95.2%) nor the temperature (19.2, 19.4, 19.3°C) at the opening of the silo were affected by treatment (CTL, BI and BI+MOL, respectively). BI decreased (P < 0.05) NH₃-N compared with CTL (0.13 vs. 0.22% of CP) or BI+MOL (0.14 (% of CP), which was lower (P < 0.05) than CTL. BI (2.06%) increased (P < 0.05) water-soluble carbohydrates compared with CTL (1.62%) or BI+MOL (1.71%). BI (3.9) decreased (P < 0.05) pH compared with CTL (4.03) or BI+MOL (4.0). BI and BI+MOL decreased (P < 0.05) butyric acid compared with CTL (0.01 and 0.02 vs. 0.11%). BI (0.23%) decreased (P < 0.05) ethanol compared with CTL (0.30%) but did not differ from BI+MOL (0.28%). Neither BI nor BI+MOL affected in vitro starch digestibility compared with CTL (66.2, 67.1, 67.5% of starch, respectively). BI+MOL tended (P < 0.10) to decrease DM recovery compared with CTL (83.8 vs. 89.9%) or BI (86.1%) after 168 h of aerobic exposure (AE). The average temperature during 168 h of AE was higher (P < 0.05) for BI+MOL (22.1°C) compared with CTL (19.7°C) or BI (21.3°C). BI+MOL decreased the aerobic stability (h) of RCC compared with BI (60 vs 138 h) or CTL (>168 h). Additives had some positive effects on fermentation characteristics, however, the use of a homo-fermentative BI, or BI+MOL is not recommended for ensiling of RCC due to their negative effects on DM recovery and aerobic stability upon opening of silos. Additives did not affect starch digestibility.