Table 1. Results of ANOVAs on the effect of the experimental variables on microbial community.

		MicBM		F:B ratio		Fungi		Gram+		Gram-
	Df	F value	P	F value	P	F value	P	F value	P	F value	P
Block	3	9.33	<0.001	3.54	0.019	8.20	<0.001	8.64	<0.001	6.64	<0.001
Bare grounds	1	18.83	<0.001	8.93	0.004	16.10	<0.001	15.30	<0.001	18.19	<0.001
PSR	1	13.60	<0.001	0.09	0.768	2.65	0.108	8.70	0.004	13.84	<0.001
FG	1	0.03	0.858	6.72	0.012	11.70	<0.001	0.00	0.968	0.00	0.974
legumes	1	0.00	0.983	21.74	<0.001	9.83	0.002	0.01	0.933	0.26	0.609
Grasses	1	1.62	0.207	1.83	0.180	0.08	0.775	4.83	0.031	0.93	0.339
Tall herbs	1	0.10	0.757	0.97	0.329	0.13	0.725	0.27	0.607	0.09	0.763
Small herbs	1	0.47	0.496	2.72	0.103	0.41	0.524	1.33	0.252	0.45	0.506

Impact of plant diversity (plant species richness (PSR, log transformed) and number plant functional groups (FG)) and presence of distinct plant functional groups (legumes, grasses, small herbs, tall herbs) on total microbial biomass (MicBM), Gram-positive (Gram+), Gram-negative bacteria (Gram−), fungal biomass (Fungi) and the composition of the soil community, characterized by the fungal-to-bacterial biomass ration (F:B ratio). Numbers in bold display p values < 0.05 and numbers in italic display p values <0.1.