“…Their antibacterial properties are used in phage therapy – against antibiotic‐resistant bacteria in humans (Takemura‐Uchiyama et al ., ) and animals (Kropinski et al ., ), to combat bacterial infections in fungi and plants (Adriaenssens et al ., ; Sajben‐Nagy et al ., ), and in food industry as antibacterial components of forage (García et al ., ). Furthermore, phages are used in phage display technique (Sidhu, ; Golec et al ., ) and as potential therapeutic gene‐delivery vehicles or as vehicles for the delivery of vaccines (Clark & March, ; Tao et al ., ). On the other hand, their antibacterial properties cause substantial financial losses in the biofermentation industry (Marcó et al ., ).…”