Abstract
BACKGROUND: Thinning practices are useful measures in forest management and play an essential role in maintaining ecological stability. However, the effects of thinning on the soil properties and microbial community in large Chinese fir timber plantations remain unknown. The purpose of this study was to investigate the changes in soil physicochemical properties and microbial community composition in topsoil (0-20 cm) under six different intensities (i.e., 300 (R300), 450 (R450), 600 (R600), 750 (R750) and 900 (R900) trees per hectare and 1650 (R1650) as a control) in a large Chinese fir timber plantation. RESULTS: Compared with the CK treatment, thinning significantly altered the contents of soil organic carbon (SOC) and its fractions but not in a linear fashion; these indicators were highest in R900. In addition, thinning did not significantly affect the soil microbial community diversity indices but significantly affected the relative abundance of the core microbial community. Proteobacteria, Acidobacteria, and Actinobacteria were the dominant bacterial phyla; the relative abundances of Proteobacteria and Acidobacteria were highest in R900, and that of Actinobacteria was lowest in R900. The dominant fungal phyla were Ascomycota, Basidiomycota and Mucoromycota; the relative abundance of Ascomycota was lowest in R900, and that of Mucoromycota was highest in R900. The fungal microbial community composition was more sensitive than the bacterial community composition. The activity of the carbon-cycling genes was not linearly correlated with thinning, and the abundance of C-cycle genes was highest in R900. CONCLUSIONS: These findings are important because they show that SOC and its fractions and the abundance of the soil microorganism community in large Chinese fir timber plantations can be significantly altered by thinning, thus affecting the capacity for carbon storage. These results may advance our understanding of how the density of large timber plantations could be modified to promote soil carbon storage.