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The soils of four citrus orchards in western Zhejiang were studied in this research. In order to explore the effects of lime on soil chemical properties and bacterial communities, the incubation experiment was conducted with six different dosages of lime addition, 0, 0.6, 1.2, 2.4, 4.8, 7.2 g/kg, respectively. The results showed that soil pH increased significantly (p < 0.05) and the contents of exchangeable acid decreased significantly (p < 0.05) at the early stage of lime application. As time went by, the reacidification existed in the soil of each treatment, mainly reflected in a significant (p < 0.05) decrease in soil pH. Liming increased the nitrate nitrogen content and decreased the ammonium nitrogen content in the four soils. However, the responses of other nutrient indexes to lime varied in different soils, which might be due to the different degrees of soil acidification. In general, the addition of lime increased the soil integrated fertility index (IFI) and improved the soil nutrient status. The application of lime under 2.4 g/kg significantly improved the structure of bacterial community and increased the relative abundance of soil bacterial community species, while the application of lime above 4.8 g/kg might inhibit the growth and activity of microorganisms, resulting in the reduction of soil microbial biomass and diversity. Redundancy analysis (RDA) showed that lime affected the bacterial community mainly by reducing the content of soil active acid and exchangeable acid. At the same time, network analysis showed that the bacterial community had a stronger buffer capacity against external disturbances after lime application. In conclusion, the addition of lime with appropriate amount (2.4~4.8 g/kg, corresponding to a field application rate of 5.8~11.5 t/ha) in acid orchard soil could improve soil properties, soil integrated fertility, and the diversity and stability of the bacterial community. [ABSTRACT FROM AUTHOR]