{"id":623,"date":"2026-06-06T00:00:00","date_gmt":"2026-06-06T00:00:00","guid":{"rendered":"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/"},"modified":"2026-06-06T18:59:37","modified_gmt":"2026-06-06T18:59:37","slug":"s41538-026-00885-6","status":"publish","type":"post","link":"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/","title":{"rendered":"Purposeful and flavour-enhancing properties of Staphylococcus sp. from Napham"},"content":{"rendered":"<p><br \/>\n<\/p>\n<div id=\"Abs1-content\">\n<p>Napham, conventional fermented meals of the Bodo group in Assam, is produced from tender shoots of Colocasia esculenta and dried fish, and was lately granted Geographical Indication (GI) standing. Regardless of its cultural and dietary significance, its useful microbiota stays insufficiently characterised. This research aimed to determine multifunctional bacterial isolates with each purposeful and flavor-enhancing properties to be used as starter cultures. Forty-eight isolates had been screened for Gram response, enzymatic actions (protease, lipase, carbohydrate fermentation), and biosafety traits. 4 isolates (NAP\/1, NAP\/2, NAP\/3, NAP\/4) exhibiting a preliminary phenotypic security profile based mostly on in vitro screening had been evaluated for gastrointestinal stress tolerance traits, together with tolerance to acid (pH 2.0), phenol (0.4%), salt (8% NaCl), in addition to auto-aggregation capability and adhesion to hen crop epithelial cells. Amongst them, isolate NAP\/4 exhibited comparatively increased tolerance, robust adhesion, and excessive auto-aggregation, and demonstrated a positive in vitro security profile, together with \u03b3-hemolysis and broad antibiotic susceptibility. In curd and rice beverage fashions, NAP\/4 enhanced sensory qualities and produced numerous taste volatiles, supporting its candidacy as a multifunctional food-fermenting isolate previous to genomic validation. 16S rRNA sequencing revealed NAP\/4 as Staphylococcus sp. (GenBank accession: PQ471484.1). Collectively, these findings spotlight NAP\/4 as a promising candidate for additional genomic analysis towards potential software in managed fermentation techniques and clean-label formulations. Nonetheless, whole-genome sequencing and in vivo validation stay important subsequent steps to verify security and purposeful efficacy on the molecular degree.<\/p>\n<div class=\"c-article-section__figure\" data-test=\"figure\" data-container-section=\"figure\">\n<figure>\n<div class=\"c-article-section__figure-content\">\n<div class=\"c-article-section__figure-item\"><img decoding=\"async\" aria-describedby=\"ai-alt-disclaimer-figure-a-1\" src=\"https:\/\/media.springernature.com\/lw685\/springer-static\/image\/art%3A10.1038%2Fs41538-026-00885-6\/MediaObjects\/41538_2026_885_Figa_HTML.png\" alt=\"\" loading=\"lazy\" width=\"685\" height=\"1225\"\/><span class=\"u-visually-hidden\" id=\"ai-alt-disclaimer-figure-a-1\">The choice textual content for this picture could have been generated utilizing AI.<\/span><\/div>\n<\/div>\n<\/figure>\n<\/div>\n<\/div>\n<p><br \/>\n<br \/><a href=\"https:\/\/www.nature.com\/articles\/s41538-026-00885-6\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Napham, conventional fermented meals of the Bodo group in Assam, is produced from tender shoots of Colocasia esculenta and dried fish, and was lately granted Geographical Indication (GI) standing. Regardless of its cultural and dietary significance, its useful microbiota stays insufficiently characterised. This research aimed to determine multifunctional bacterial isolates with each purposeful and flavor-enhancing [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":625,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/media.springernature.com\/m685\/springer-static\/image\/art%3A10.1038%2Fs41538-026-00885-6\/MediaObjects\/41538_2026_885_Figa_HTML.png","fifu_image_alt":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_override_bookmark_settings":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[10],"tags":[909,908,912,910,911],"class_list":["post-623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biotechnology","tag-flavourenhancing","tag-functional","tag-napham","tag-properties","tag-staphylococcus"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Purposeful and flavour-enhancing properties of Staphylococcus sp. from Napham - Future News 24<\/title>\n<meta name=\"description\" content=\"Napham, traditional fermented food of the Bodo community in Assam, is produced from tender shoots of Colocasia esculenta and dried fish, and was recently granted Geographical Indication (GI) status. Despite its cultural and nutritional significance, its beneficial microbiota remains insufficiently characterized. This study aimed to identify multifunctional bacterial isolates with both functional and flavor-enhancing properties for use as starter cultures. Forty-eight isolates were screened for Gram reaction, enzymatic activities (protease, lipase, carbohydrate fermentation), and biosafety traits. Four isolates (NAP\/1, NAP\/2, NAP\/3, NAP\/4) exhibiting a preliminary phenotypic safety profile based on in vitro screening were evaluated for gastrointestinal stress tolerance traits, including tolerance to acid (pH 2.0), phenol (0.4%), salt (8% NaCl), as well as auto-aggregation capacity and adhesion to chicken crop epithelial cells. Among them, isolate NAP\/4 exhibited comparatively higher tolerance, strong adhesion, and high auto-aggregation, and demonstrated a favorable in vitro safety profile, including &#947;-hemolysis and broad antibiotic susceptibility. In curd and rice beverage models, NAP\/4 enhanced sensory qualities and produced diverse flavor volatiles, supporting its candidacy as a multifunctional food-fermenting isolate prior to genomic validation. 16S rRNA sequencing revealed NAP\/4 as Staphylococcus sp. (GenBank accession: PQ471484.1). Collectively, these findings highlight NAP\/4 as a promising candidate for further genomic evaluation toward potential application in controlled fermentation systems and clean-label formulations. However, whole-genome sequencing and in vivo validation remain essential next steps to confirm safety and functional efficacy at the molecular level.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Purposeful and flavour-enhancing properties of Staphylococcus sp. from Napham - Future News 24\" \/>\n<meta property=\"og:description\" content=\"Napham, traditional fermented food of the Bodo community in Assam, is produced from tender shoots of Colocasia esculenta and dried fish, and was recently granted Geographical Indication (GI) status. Despite its cultural and nutritional significance, its beneficial microbiota remains insufficiently characterized. This study aimed to identify multifunctional bacterial isolates with both functional and flavor-enhancing properties for use as starter cultures. Forty-eight isolates were screened for Gram reaction, enzymatic activities (protease, lipase, carbohydrate fermentation), and biosafety traits. Four isolates (NAP\/1, NAP\/2, NAP\/3, NAP\/4) exhibiting a preliminary phenotypic safety profile based on in vitro screening were evaluated for gastrointestinal stress tolerance traits, including tolerance to acid (pH 2.0), phenol (0.4%), salt (8% NaCl), as well as auto-aggregation capacity and adhesion to chicken crop epithelial cells. Among them, isolate NAP\/4 exhibited comparatively higher tolerance, strong adhesion, and high auto-aggregation, and demonstrated a favorable in vitro safety profile, including &#947;-hemolysis and broad antibiotic susceptibility. In curd and rice beverage models, NAP\/4 enhanced sensory qualities and produced diverse flavor volatiles, supporting its candidacy as a multifunctional food-fermenting isolate prior to genomic validation. 16S rRNA sequencing revealed NAP\/4 as Staphylococcus sp. (GenBank accession: PQ471484.1). Collectively, these findings highlight NAP\/4 as a promising candidate for further genomic evaluation toward potential application in controlled fermentation systems and clean-label formulations. However, whole-genome sequencing and in vivo validation remain essential next steps to confirm safety and functional efficacy at the molecular level.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/\" \/>\n<meta property=\"og:site_name\" content=\"Future News 24\" \/>\n<meta property=\"article:published_time\" content=\"2026-06-06T00:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-06T18:59:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/media.springernature.com\/m685\/springer-static\/image\/art%3A10.1038%2Fs41538-026-00885-6\/MediaObjects\/41538_2026_885_Figa_HTML.png\" \/>\n<meta name=\"author\" content=\"Future News 24\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/media.springernature.com\/m685\/springer-static\/image\/art%3A10.1038%2Fs41538-026-00885-6\/MediaObjects\/41538_2026_885_Figa_HTML.png\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Future News 24\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/futurenews24.com\\\/index.php\\\/2026\\\/06\\\/06\\\/s41538-026-00885-6\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/futurenews24.com\\\/index.php\\\/2026\\\/06\\\/06\\\/s41538-026-00885-6\\\/\"},\"author\":{\"name\":\"Future News 24\",\"@id\":\"https:\\\/\\\/futurenews24.com\\\/#\\\/schema\\\/person\\\/cecad1bde21cfc357cf70128144d6c83\"},\"headline\":\"Purposeful and flavour-enhancing properties of Staphylococcus sp. from Napham\",\"datePublished\":\"2026-06-06T00:00:00+00:00\",\"dateModified\":\"2026-06-06T18:59:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/futurenews24.com\\\/index.php\\\/2026\\\/06\\\/06\\\/s41538-026-00885-6\\\/\"},\"wordCount\":261,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/futurenews24.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/futurenews24.com\\\/index.php\\\/2026\\\/06\\\/06\\\/s41538-026-00885-6\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/media.springernature.com\\\/m685\\\/springer-static\\\/image\\\/art%3A10.1038%2Fs41538-026-00885-6\\\/MediaObjects\\\/41538_2026_885_Figa_HTML.png\",\"keywords\":[\"flavourenhancing\",\"Functional\",\"Napham\",\"properties\",\"Staphylococcus\"],\"articleSection\":[\"BioTechnology\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/futurenews24.com\\\/index.php\\\/2026\\\/06\\\/06\\\/s41538-026-00885-6\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/futurenews24.com\\\/index.php\\\/2026\\\/06\\\/06\\\/s41538-026-00885-6\\\/\",\"url\":\"https:\\\/\\\/futurenews24.com\\\/index.php\\\/2026\\\/06\\\/06\\\/s41538-026-00885-6\\\/\",\"name\":\"Purposeful and flavour-enhancing properties of Staphylococcus sp. from Napham - Future News 24\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/futurenews24.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/futurenews24.com\\\/index.php\\\/2026\\\/06\\\/06\\\/s41538-026-00885-6\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/futurenews24.com\\\/index.php\\\/2026\\\/06\\\/06\\\/s41538-026-00885-6\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/media.springernature.com\\\/m685\\\/springer-static\\\/image\\\/art%3A10.1038%2Fs41538-026-00885-6\\\/MediaObjects\\\/41538_2026_885_Figa_HTML.png\",\"datePublished\":\"2026-06-06T00:00:00+00:00\",\"dateModified\":\"2026-06-06T18:59:37+00:00\",\"description\":\"Napham, traditional fermented food of the Bodo community in Assam, is produced from tender shoots of Colocasia esculenta and dried fish, and was recently granted Geographical Indication (GI) status. Despite its cultural and nutritional significance, its beneficial microbiota remains insufficiently characterized. This study aimed to identify multifunctional bacterial isolates with both functional and flavor-enhancing properties for use as starter cultures. Forty-eight isolates were screened for Gram reaction, enzymatic activities (protease, lipase, carbohydrate fermentation), and biosafety traits. Four isolates (NAP\\\/1, NAP\\\/2, NAP\\\/3, NAP\\\/4) exhibiting a preliminary phenotypic safety profile based on in vitro screening were evaluated for gastrointestinal stress tolerance traits, including tolerance to acid (pH 2.0), phenol (0.4%), salt (8% NaCl), as well as auto-aggregation capacity and adhesion to chicken crop epithelial cells. Among them, isolate NAP\\\/4 exhibited comparatively higher tolerance, strong adhesion, and high auto-aggregation, and demonstrated a favorable in vitro safety profile, including &#947;-hemolysis and broad antibiotic susceptibility. In curd and rice beverage models, NAP\\\/4 enhanced sensory qualities and produced diverse flavor volatiles, supporting its candidacy as a multifunctional food-fermenting isolate prior to genomic validation. 16S rRNA sequencing revealed NAP\\\/4 as Staphylococcus sp. (GenBank accession: PQ471484.1). Collectively, these findings highlight NAP\\\/4 as a promising candidate for further genomic evaluation toward potential application in controlled fermentation systems and clean-label formulations. 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Despite its cultural and nutritional significance, its beneficial microbiota remains insufficiently characterized. This study aimed to identify multifunctional bacterial isolates with both functional and flavor-enhancing properties for use as starter cultures. Forty-eight isolates were screened for Gram reaction, enzymatic activities (protease, lipase, carbohydrate fermentation), and biosafety traits. Four isolates (NAP\/1, NAP\/2, NAP\/3, NAP\/4) exhibiting a preliminary phenotypic safety profile based on in vitro screening were evaluated for gastrointestinal stress tolerance traits, including tolerance to acid (pH 2.0), phenol (0.4%), salt (8% NaCl), as well as auto-aggregation capacity and adhesion to chicken crop epithelial cells. Among them, isolate NAP\/4 exhibited comparatively higher tolerance, strong adhesion, and high auto-aggregation, and demonstrated a favorable in vitro safety profile, including &#947;-hemolysis and broad antibiotic susceptibility. In curd and rice beverage models, NAP\/4 enhanced sensory qualities and produced diverse flavor volatiles, supporting its candidacy as a multifunctional food-fermenting isolate prior to genomic validation. 16S rRNA sequencing revealed NAP\/4 as Staphylococcus sp. (GenBank accession: PQ471484.1). Collectively, these findings highlight NAP\/4 as a promising candidate for further genomic evaluation toward potential application in controlled fermentation systems and clean-label formulations. However, whole-genome sequencing and in vivo validation remain essential next steps to confirm safety and functional efficacy at the molecular level.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/","og_locale":"en_US","og_type":"article","og_title":"Purposeful and flavour-enhancing properties of Staphylococcus sp. from Napham - Future News 24","og_description":"Napham, traditional fermented food of the Bodo community in Assam, is produced from tender shoots of Colocasia esculenta and dried fish, and was recently granted Geographical Indication (GI) status. Despite its cultural and nutritional significance, its beneficial microbiota remains insufficiently characterized. 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In curd and rice beverage models, NAP\/4 enhanced sensory qualities and produced diverse flavor volatiles, supporting its candidacy as a multifunctional food-fermenting isolate prior to genomic validation. 16S rRNA sequencing revealed NAP\/4 as Staphylococcus sp. (GenBank accession: PQ471484.1). Collectively, these findings highlight NAP\/4 as a promising candidate for further genomic evaluation toward potential application in controlled fermentation systems and clean-label formulations. However, whole-genome sequencing and in vivo validation remain essential next steps to confirm safety and functional efficacy at the molecular level.","og_url":"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/","og_site_name":"Future News 24","article_published_time":"2026-06-06T00:00:00+00:00","article_modified_time":"2026-06-06T18:59:37+00:00","og_image":[{"url":"https:\/\/media.springernature.com\/m685\/springer-static\/image\/art%3A10.1038%2Fs41538-026-00885-6\/MediaObjects\/41538_2026_885_Figa_HTML.png","type":"","width":"","height":""}],"author":"Future News 24","twitter_card":"summary_large_image","twitter_image":"https:\/\/media.springernature.com\/m685\/springer-static\/image\/art%3A10.1038%2Fs41538-026-00885-6\/MediaObjects\/41538_2026_885_Figa_HTML.png","twitter_misc":{"Written by":"Future News 24","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/#article","isPartOf":{"@id":"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/"},"author":{"name":"Future News 24","@id":"https:\/\/futurenews24.com\/#\/schema\/person\/cecad1bde21cfc357cf70128144d6c83"},"headline":"Purposeful and flavour-enhancing properties of Staphylococcus sp. from Napham","datePublished":"2026-06-06T00:00:00+00:00","dateModified":"2026-06-06T18:59:37+00:00","mainEntityOfPage":{"@id":"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/"},"wordCount":261,"commentCount":0,"publisher":{"@id":"https:\/\/futurenews24.com\/#organization"},"image":{"@id":"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/#primaryimage"},"thumbnailUrl":"https:\/\/media.springernature.com\/m685\/springer-static\/image\/art%3A10.1038%2Fs41538-026-00885-6\/MediaObjects\/41538_2026_885_Figa_HTML.png","keywords":["flavourenhancing","Functional","Napham","properties","Staphylococcus"],"articleSection":["BioTechnology"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/","url":"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/","name":"Purposeful and flavour-enhancing properties of Staphylococcus sp. from Napham - Future News 24","isPartOf":{"@id":"https:\/\/futurenews24.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/#primaryimage"},"image":{"@id":"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/#primaryimage"},"thumbnailUrl":"https:\/\/media.springernature.com\/m685\/springer-static\/image\/art%3A10.1038%2Fs41538-026-00885-6\/MediaObjects\/41538_2026_885_Figa_HTML.png","datePublished":"2026-06-06T00:00:00+00:00","dateModified":"2026-06-06T18:59:37+00:00","description":"Napham, traditional fermented food of the Bodo community in Assam, is produced from tender shoots of Colocasia esculenta and dried fish, and was recently granted Geographical Indication (GI) status. Despite its cultural and nutritional significance, its beneficial microbiota remains insufficiently characterized. This study aimed to identify multifunctional bacterial isolates with both functional and flavor-enhancing properties for use as starter cultures. Forty-eight isolates were screened for Gram reaction, enzymatic activities (protease, lipase, carbohydrate fermentation), and biosafety traits. Four isolates (NAP\/1, NAP\/2, NAP\/3, NAP\/4) exhibiting a preliminary phenotypic safety profile based on in vitro screening were evaluated for gastrointestinal stress tolerance traits, including tolerance to acid (pH 2.0), phenol (0.4%), salt (8% NaCl), as well as auto-aggregation capacity and adhesion to chicken crop epithelial cells. Among them, isolate NAP\/4 exhibited comparatively higher tolerance, strong adhesion, and high auto-aggregation, and demonstrated a favorable in vitro safety profile, including &#947;-hemolysis and broad antibiotic susceptibility. In curd and rice beverage models, NAP\/4 enhanced sensory qualities and produced diverse flavor volatiles, supporting its candidacy as a multifunctional food-fermenting isolate prior to genomic validation. 16S rRNA sequencing revealed NAP\/4 as Staphylococcus sp. (GenBank accession: PQ471484.1). Collectively, these findings highlight NAP\/4 as a promising candidate for further genomic evaluation toward potential application in controlled fermentation systems and clean-label formulations. However, whole-genome sequencing and in vivo validation remain essential next steps to confirm safety and functional efficacy at the molecular level.","breadcrumb":{"@id":"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/#primaryimage","url":"https:\/\/media.springernature.com\/m685\/springer-static\/image\/art%3A10.1038%2Fs41538-026-00885-6\/MediaObjects\/41538_2026_885_Figa_HTML.png","contentUrl":"https:\/\/media.springernature.com\/m685\/springer-static\/image\/art%3A10.1038%2Fs41538-026-00885-6\/MediaObjects\/41538_2026_885_Figa_HTML.png"},{"@type":"BreadcrumbList","@id":"https:\/\/futurenews24.com\/index.php\/2026\/06\/06\/s41538-026-00885-6\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/futurenews24.com\/"},{"@type":"ListItem","position":2,"name":"Purposeful and flavour-enhancing properties of Staphylococcus sp. from Napham"}]},{"@type":"WebSite","@id":"https:\/\/futurenews24.com\/#website","url":"https:\/\/futurenews24.com\/","name":"Future News 24","description":"The Smart Hub for AI and Next-Gen Innovation","publisher":{"@id":"https:\/\/futurenews24.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/futurenews24.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/futurenews24.com\/#organization","name":"Future News 24","url":"https:\/\/futurenews24.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/futurenews24.com\/#\/schema\/logo\/image\/","url":"https:\/\/futurenews24.com\/wp-content\/uploads\/2026\/06\/fn24-favicon.png","contentUrl":"https:\/\/futurenews24.com\/wp-content\/uploads\/2026\/06\/fn24-favicon.png","width":250,"height":250,"caption":"Future News 24"},"image":{"@id":"https:\/\/futurenews24.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/futurenews24.com\/#\/schema\/person\/cecad1bde21cfc357cf70128144d6c83","name":"Future News 24","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/d57f07142d73cb5503ab2446ea7bc9ef3d0a5ba378d64a6157692311e42bf097?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/d57f07142d73cb5503ab2446ea7bc9ef3d0a5ba378d64a6157692311e42bf097?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/d57f07142d73cb5503ab2446ea7bc9ef3d0a5ba378d64a6157692311e42bf097?s=96&d=mm&r=g","caption":"Future News 24"},"sameAs":["https:\/\/futurenews24.com"],"url":"https:\/\/futurenews24.com\/index.php\/author\/mridulpahuja20\/"}]}},"_links":{"self":[{"href":"https:\/\/futurenews24.com\/index.php\/wp-json\/wp\/v2\/posts\/623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/futurenews24.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/futurenews24.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/futurenews24.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/futurenews24.com\/index.php\/wp-json\/wp\/v2\/comments?post=623"}],"version-history":[{"count":1,"href":"https:\/\/futurenews24.com\/index.php\/wp-json\/wp\/v2\/posts\/623\/revisions"}],"predecessor-version":[{"id":624,"href":"https:\/\/futurenews24.com\/index.php\/wp-json\/wp\/v2\/posts\/623\/revisions\/624"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/futurenews24.com\/index.php\/wp-json\/wp\/v2\/media\/625"}],"wp:attachment":[{"href":"https:\/\/futurenews24.com\/index.php\/wp-json\/wp\/v2\/media?parent=623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/futurenews24.com\/index.php\/wp-json\/wp\/v2\/categories?post=623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/futurenews24.com\/index.php\/wp-json\/wp\/v2\/tags?post=623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}