“…Copper (Cu) is naturally present in all soils with a median concentration of 31.1 mg kg −1 (Heijerick et al, 2006;Tóth et al, 2016), but its concentrations in soils under conventional agriculture, vineyards, orchards, or surrounding mining areas, smelters and wood preservation sites can build up to very high concentrations due to anthropic activities, either producing or using Cubased compounds and materials (Komárek et al, 2010;Mench and Bes, 2009;Ettler, 2016), and Cu sorption by clay minerals and the soil organic matter (SOM) (Quenea et al, 2009;Lagomarsino et al, 2011). Copper is a micronutrient with important physiological activities in all living microorganisms, but Cu excess in soil impacts the soil microbial communities (Sandaa et al, 1999;Lejon et al, 2008) and soil respiration, soil microbial biomass and enzyme activities (Kumpiene et al, 2009).…”