3.4 Microbial CUE
Nutrient additions decreased microbial CUE of glucose-C and vanillin-C, with much higher CUE of glucose-C than that of vanillin-C in all the treatments (Figure 4). Compared with Control, N and P additions decreased CUE of glucose-C by 9-15%, and that of vanillin-C by 24-27%, with the lowest CUE of glucose-C under N addition and CUE of vanillin-C under P addition, respectively. Microbial CUE of both substrates C was significantly correlated with soil and microbial stoichiometric ratios (Table 3).