Abstract: Liquid bacteriophage products may be dried to form dry bacteriophage products. Drying may be effected by pulse combustion drying processes. When dried, the number of viable bacteriophage particles is reduced by no more than about two log (102). The resulting dry bacteriophage product, therefore includes at least one percent of the number of viable bacteriophage particles that were present in the original liquid bacteriophage product.

Abstract: Beneficial virus, such as phage, is used in fermentation methods and other techniques for producing biofuels. The beneficial virus (e.g., phage) may be targeted toward microorganisms (e.g., bacteria, etc.) that undesirably affect the fermentation or biofuel production process. Beneficial virus targeted toward microorganisms that undesirably affect the product or by-product of such a process, further processing, or the results of such further processing may also be incorporated into the fermentation or biofuel production process. Compositions that include beneficial viruses, such as phage, that are useful in such processes are also disclosed.

Abstract: Methods for treating foods with bacteriophage include introducing, or incorporating, bacteriophage into the interiors of edible agricultural products, such as ground meats, milled grains, and other ground, cut, or processed edible agricultural products, or solid edible agricultural products. The phage, or a phage-containing preparation of which the phage is a part, may be dispersed throughout the edible agricultural product. Such dispersal may be substantially homogenous. The introduction of phage into the interior of a quantity of an edible agricultural product is useful for controlling bacterial populations in the edible agricultural product.