Lactic acid bacteria can help limit swine dysentery

Pig producers are being urged to remain vigilant for signs of swine dysentery after the National Pig Association warned cases of the disease are on the rise in the UK. 

Hannah Elliott, monogastric technical manager at Lallemand Animal Nutrition, says data from AHDB’s Significant Disease Charter reveals 10 cases were reported in six English counties as of 6 May 2025, and one outbreak was reported in Scotland. This follows 26 cases being reported to the Charter in 2024. 

What is swine dysentery? 

Swine dysentery is caused by Brachyspira bacterial infection, typically B. hyodysenteriae. 

Although it can impact all pig production systems, it tends to be more prominent in weaner-grower units. 

“The main effects of swine dysentery are diarrhoea, weight loss, lower growth rates, reduced feed efficiency, and, in many cases, mortality levels,” explains Ms Elliott. 

“Although subclinical infection doesn’t always result in mortality, the loss in growth rate means you’re making a loss on your feed investment, and in breeding units, sows will have less resource available to support their piglets if infected.” 

How can farmers defend their pigs from swine dysentery? 

The first line of defence against the disease is good biosecurity, as swine dysentery is spread through faecal-oral transmission. 

“Possible carriers include rodents, birds, boots, vehicles, and equipment,” says Ms Elliott. 

“To prevent the disease, pay attention to biosecurity and make sure everything is cleaned and disinfected properly between cycles.” 

Other ways to defend pigs from swine dysentery include the use of a positive biofilm product, such as Lalfilm PRO, after cleaning and disinfection to repopulate the area with positive bacteria, and the inclusion of BACTOCELL in liquid feed. 

How do lactic acid bacteria help limit swine dysentery? 

Ms Elliott says the inclusion of specific lactic acid bacteria in liquid feed works in several ways. 

“The bacteria work by reducing the pH of both the feed and the gut, which tailors the environment to support the proliferation of more positive bacterial species and fewer negative species,” she explains. 

“It also produces lactic acid that can be converted into butyrate, which is an important source of energy for the gut lining. 

“This means if you do have a gut challenge – such as the swine dysentery-causing Brachyspira infection – the gut has a lot more energy and resources to be able to fight it off as the first layer of defence and a crucial immune organ.” 

What have the trials shown? 

Field trials have shown the unique lactic acid bacteria strain Pediococcus acidilactici CNCM I-4622, known as BACTOCELL, can reduce the impact of swine dysentery in liquid-fed pigs. 

Ms Elliott shares the results of two key trials. 

French 250-sow farrow-to-finish trial 

French 200-sow farrow-to-finish trial 

“The results from both these trials show the benefits of using BACTOCELL to mitigate the impact of swine dysentery,” says Ms Elliott. 

“The bacteria can be given in liquid feeding systems, meal rations, or for a short stress period intervention on dry-fed units; an in-water solution is available.”