Does short-term heating of forest humus change its properties as a substrate for microbes?

Prescribed burning is known to reduce the size of the microbial biomass in soil, which is not explained by preceding clear-cutting or the effects of a sh deposition. Instead, burning induces an instant heat shock in the soil, which may either directly kill soil microbes or indirectly alter the soil o rganic matter. We heated dry forest humus at temperatures from 45 to 230 de grees C, inoculated them to ensure equal opportunities for microbial prolif eration and incubated the heated humus samples at 14 degrees C. After 1, 2, 4 and 6 months we studied the microbial community structure of the samples by determining the phospholipid fatty acid pattern (PLFA), microbial subst rate utilization pattern using Biolog Ecoplates and total microbial biomass (C-mic) by substrate-induced respiration (SIR). The chemical structure of humus was scanned by Fourier-transform infrared (FTIR) and C-13 NMR spectro scopy. Heating at 230 degrees C caused changes in the chemical structure of the humus as indicated by FTIR spectroscopy, increased the pH of the humus by 1.1 units, reduced C-mic by 70% compared with the control and caused ch anges in substrate utilization patterns and proportions of PLFAs. More inte restingly, the heat treatments from 45 to 160 degrees C, which did not incr ease humus pH, resulted in differences in both microbial community structur e and substrate utilization patterns. The severely heated samples (120-160 degrees C) were relatively richer in 16:1 omega 7t, cy19:0 and 18:1 omega 7 , while the mildly heated samples (45-100 degrees C) showed higher proporti ons of 16:1 omega 5, 16:1 omega 9, 10me16:0 and a15:0. The t/c ratio calcul ated from trans and cis configurations of 16:1 omega 7 increased from to 6 months in the severely heated humus, possibly indicating nutrient deprivati on. The control showed a decreasing tie ratio and a stable amount of C-mic indicating sufficient amount of decomposable organic matter. After incubati on for 1 month, similar amounts of C-mic had reestablished in 160 degrees C -treated and control samples. However, the C-mic in 160 degrees C-treated s amples decreased over 5 months. This might have been caused by a heat-induc ed flush of easily decomposable carbon, which was later exhausted. We concl ude that changes in chemical properties of humus during dry heating at 230 degrees C were capable of causing changes in microbial community structure of the humus. (C) 2000 Elsevier Science Ltd. All rights reserved.