Lectins are proteins produced by plants, animals and microorganisms. They specifically recognize and bind to the carbohydrate complexes of glycolipids and glycoproteins. We prepared recombinant lectins CnSlB and KKP from mushrooms Clitocybe nebularis and Coprinopsis cinerea using the pET expression system and Escherichia coli. We compared the effects of lectins MpL from Macrolepiota procera, CNL from C. nebularis and TBL from Terfezia boudieri. We analyzed the effect of lectins on the growth of test microorganisms, including bacteria Bacillus cereus, Listeria monocytogenes, Listeria innocua, Staphylococcus aureus, Campylobacter jejuni, Escherichia coli, Salmonella infantis, Pseudomonas aeruginosa, yeast Candida albicans and mould Aspergillus ochraceus. Antimicrobial activity was determined through minimal inhibitory concentration and effect on adhesion of microorganisms was determined with the crystal violet staining method. Lectins showed variable biological effect. Their influence on different microorganisms was probably a result of differnet specificity for glycan binding of different lectins. Comparing their influence on fungi and bacteria, we confirmed that fungi were more resistant to different lectins. Lectins MpL, CnSlB and CNL showed the highest antimicrobial activity. In case of reduction of adhesion, the most effective was lectin CNL. Lectins from mushrooms displayed remarkable potential for development of novel antimicrobial and antiadhesive approaches.