Understanding the human body is a team effort. That's where the Yachtel group comes in.

Researchers at Yachtolt have been delving into the secrets of probiotics for 90 years.

Yacold also partners with nature portfolio to advance gut microbiome science through the global grants for gut health, an investigator-led research program.

To learn more about Yachtolt, visit yawcult.co.

.jp.j. That's y-A-K-U-L-T.C-O.jp. When it comes to a guide for your gut, count on Yacolt.

This is Scientific American's 60-second science. I'm Christopher in Taliatta.

Every spring, the Mississippi River dumps tens of thousands of tons of nutrient runoff into the Gulf of Mexico.

Add temperature, current, and wind to that pollution, and you have the Western Hemisphere's largest stretch of oxygen-poor waters, a so-called dead zone.

That dead zone hits the Gulf's famed and

financially important brown shrimp fisheries. And it does two things. First, the low oxygen

slows down the shrimp's growth. The other thing that happens is what I like to call the burning

building effect. Martin Smith, an environmental economist at Duke University. The shrimp try to avoid the low oxygen, so they swim out of these areas of depleted oxygen.

And as a result, they end up kind of aggregating on the edges.

They kind of line up when they get outside the deoxygenated waters.

And that's why I call it the burning building effect.

If you're in a

burning building, you're running to get out of the fire. You don't keep running when you get outside.

You stop and you take a breath. Fishermen flock to where those shrimp take a breath, and shrimp

get caught earlier in the season. So combine these two effects, slower growth, and earlier

catches, and the result is a haul of more small

shrimp and fewer large and jumbo shrimp, meaning the price on big shrimp temporarily goes up. Supply and

demand, right? Smith and his team studied that link between the dead zone and a spike in large

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