Abstract: Functional diversity of microbial communities, enzyme activity and available nutrients of soil were determined to study the improving effects of vegetable residues and bacterial mature on soil in greenhouse. The improving effect of single vegetable residues is larger than that of single bacterial mature, and the better the improving effect, the more vegetable residues. The McIntosh index of vegetable residues with high applying quantity is increased by 26.29%, 37.87% and 49.36% compared with the treatments of vegetable residues in low applying quantity, bacterial manure and the control (without vegetable residues and bacterial manure), respectively. Vegetable residues with low applying quantity and bacterial manure has distinctly synergistic effect in increasing enzyme activity and soil available nutrients. Compared with the treatments of vegetable residues in low applying quantity and bacterial manure, the phosphatase activity, organic matter and available potassium contents of vegetable residues with low applying quantity and bacterial mature mixture treatment are increased by 40.35%82.82%, 19.28%41.94% and 20.5792.97%, respectively.