In order to study the effects of Kocuria rhizophila K45 on the quality of fermented pork, using naturally fermented meat as control group, the color, volatile flavor compounds and free amino acids of fermentation group were measured to explore the effects of strain K45 on the quality of fermented meat. The results showed that the redness a* value of strain K45 fermentation group was significantly higher than that of natural fermentation group (P＜0.05), and strain K45 inoculation could promote the color development of fermented meat. The free amino acids content was (365.97±3.68) mg/100 g, which was significantly higher than that of natural fermentation group (P＜0.05). A total of 136 volatile flavor compounds were detected in the 2 groups of fermented meat, 131 were detected in strain K45 fermentation group, including 8 volatile compounds exclusively detected in strain K45 fermentation group, indicating that strain K45 could promote the formation of taste and flavor of fermented meat. Through volcano plot analysis combined with the results of relative odor activity value (ROAV), it was found that the characteristic flavor compounds of strain K45 fermentation group were diacetyl, trimethylpyrazine, 2,5-dimethylpyrazine, 3-methylbutanal, ethyl 2-methylbutyrate, 2,3-dimethylpyrazine and naphthalene, and its characteristic flavor amino acids were aspartic acid, glutamic acid, glycine, arginine and tyrosine. In conclusion, strain K45 inoculation could improve the color and flavor of fermented meat products.