Understanding the mechanisms by which soil environments and microbial communities evolve in response to long-term changes in cropping systems is essential for the development of effective ecological conservation and restoration strategies. In this study, variations of soil characteristics and the succession of microbial community assemblages and functions were investigated in southern Chinese deciduous forests and adjacent converted tea plantations at different ages (20, 40, 60, and 105 years). The results revealed significant alterations in soil properties and the emergence of distinct diversity patterns and assembly mechanisms for bacterial and fungal communities over the century-long succession period. Bacterial α-diversity exhibited a declining trend throughout succession, while fungal α-diversity experienced a rebound in the later stages. Null model analysis indicated that stochastic processes primarily drove the assembly of the bacterial community in both forests and tea plantations, whereas fungal community assembly gradually shifted from stochastic dominance to deterministic dominance. The strength of interactions between bacterial taxa in tea plantations decreased over time, but the topological properties of fungal networks were restored in tea plantations aged 60 and 105 years. The functional groups of bacteria associated with carbon cycling and saprotrophic fungi significantly increased after tea cultivation, which was closely linked to the proliferation of r-strategists stimulated by sufficient nutrients in tea plantations. It is noteworthy that in addition to typical environmental variables such as nutrients and pH, soil polyphenols in tea plantations also have a profound effect on the composition and assembly processes of bacterial and fungal communities. These findings advance the current understanding of how long-term cropping system changes affect soil microbial community assembly and functionality, and highlight the distinct strategies by which bacteria and fungi respond to cropping system change.
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