Evolutionary conditions may favor development of parasitism in practice. Orobanche spp. (broomrape) is holoparasitic flowering plant at the root of a large number of crops that greatly reduce the yield in dry, warm, temperate and semi-arid regions. The problem of pathogenic organisms is focused primarily on fungi, nematodes, bacteria and viruses. These organisms certainly cause economically significant damages on plants, and the fact that parasitic flowering plants are economically significant pathogens can be surprising. Roots of parasitic plants develop primarily on annual plants on which parasitic seedlings form haustoria and thus gain a functional root system. In order to create connection between the host and the parasite, some kind of stimulus is needed. The substance for stimulation of connecting the host and the parasite is highly unstable, so the distance between the parasite seed and the root of the host plays a vital role in creating a contact. Cuscuta campestris Yuncker-field dodder has always been known as a plant without root and chlorophyll, i.e. parasitic plant that is completely dependent upon the host. It is generally accepted that water and inorganic nutrients are absorbed through the xylem between the host and the parasite, and organic compounds are transported through the phloem of the host, so that the parasite adapts it by phloem connections. This view has been accepted by almost all reference works and textbooks. The research has proved the existence of chlorophyll A and B in very small quantities in Cuscuta campestris in relation 2.5:1.

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Izvod Mogućnosti primene kombuhe, nekonvencionalnog startera u tehnologiji fermentisanih mlečnih proizvoda su predmet savremenih naučnih istraživanja. Nutritivna vrednost i prisustvo biološki aktivnih komponenata, doprinose da novo razvijeni kombuha fermentisani mlečni napici po svojim karakteristikama odgovaraju funkcionalnoj hrani. Polimerni ambalažni materijali zbog dobrih fizičko-mehaničkih osobina i hemijske inertnosti pogodni su za primenu u pakovanju fermentisanih mlečnih proizvoda. Kombuha fermentisani mlečni napitak proizveden je iz mleka sa 0,9% mlečne masti uz dodatak 10% inokuluma kombuhe. Napitak je pakovan u odabrane polimerne ambalažne materijale: poliamid-polietilen i polipropilenske čaše zatvorene aluminijumskim poklopcima, u atmosferskim uslovima i skladišten na temperaturi 4 °C. Ispitane su fizičko-mehaničke, barijerne i strukturne osobine primenjenih materijala. Nakon proizvodnje, 10 i 15 dana skladištenja analiziran je sastav gasne smeše iznad upakovanog proizvoda, kao i kvalitet proizvoda. Nisu utvrđene značajne razlike u sadržaju ispitivanih komponenti u funkciji primenjenih ambalažnih materijala.

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