Blue-green algae are the primitive members of the plant kingdom. Most blue-green algae are unicellular, photoautotrophic, and aerobic. For their growth they mainly require light, inorganic matter and oxygen. Spirulinas are blue-green filamentous algae (cyanobacteria) that have always attracted the interest of researchers because they have a simple cellular structure with a large surface area compared to their body volume. This is a reason to get large amounts of nutrients via Spirulina. They live in aquatic bodies having access to surrounding water with a high concentration of nutrients and CO2. They are very effective at converting solar energy because they are a good producer of biomass per unit area compared to other land-based plants. Cyanobacteria have more than thirty thousand species which are used as untapped resources and about 10 species are used in different commercial productions. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get Original Essay Spirulina is very famous because it contains high protein value and is a very common cyanobacterium that can be easily grown in water and can be harvested commercially. Spirulina is commonly consumed as a food by humans in various countries, because it is a good source of vitamins, proteins and supplementary aquaculture diets. These blue-green algae represent one of the most promising resources for many new products and purposes. Spirulina is particularly rich in protein because it contains 60-72% protein relative to its dry weight. It also contains approx. 20% phycocyanin, which is a water-soluble blue pigment, and chlorophyll a, the green pigment. Cyanocobalamin, called vitamin B12, is also present in good concentrations in Spirulina. Spirulina platensis is a cyanobacterium with a multicellular filamentous structure, consisting of blue-green filaments of cylindrical cells in unbranched helical trichomes. Phosphorus and nitrogen present in agro-industrial environments as nutrients and known as effluents and also present in domestic wastewater become the cause of a serious eutrophication problem in any body of water. But these nutrients are very important to increase the growth of plants such as phytoplankton. They can be consumed as a natural fish food or for pharmaceutical purposes. Thanks to its high nutritional values, Spirulina is one of the most promising microalgae for culture. β-carotene, provitamin A, vitamin C and E have also been found in it. It is also a good source of fundamental fatty acids, GLA i.e. γ-linolenic acid which is believed to have therapeutic characteristics. Some minerals such as calcium, chromium, iron, magnesium, copper manganese, phosphorus, potassium, sodium and zinc, etc. are also found in it. Many research studies have been conducted related to the physiology of Spirulina in biotechnology, but the work related to genetics is not enough. The genetic work of cyanobacteria was generally known, however, better strains are needed for meticulous goals and methods of the gene transfer system for Spirulina. Spirulina is a bacterium that is oxygenated and prochloral photosynthetic cyanobacteria according to the classification in Bargey's Manual of Determinative Bacteriology. In this classification the 16S subunit is considered as an rRNA sequence. These microorganisms were classified into two genera in 1989, based on the suggestion given by Gomont in 1892. The same classification is accepted today. There are currently many disagreements about this classification of Spirulina. Botanists commonly identify this microorganism as amicroalgae because they are organismsphotosynthetic. While bacteriologists classify these microorganisms into bacteria based on the main diversity of the phospholipid membrane between prokaryotes and eukaryotes. The industrial algae cultivation approach is to be considered of national importance, as a unique source of bioactive phytonutrients, food additives, fodder, biofuels and other pharmaceutical components. In recent decades, several research works have revealed that algae are a potential source of new bioactive compounds of pharmaceutical importance including antioxidants, natural pigments and food additives. The cyanobacterium Spirulina, which has a filamentous structure, appears to be a ubiquitous component of phytoplankton germinating in seawater and the ocean. Thanks to its interesting nutritional value, the production and trade of Spirulina and its products have developed on an industrial level. In China, the total annual production capacity of Spirulina dry powder in a total cultivation area of ​​106 m2 is up to 400 t. At that time, Spirulina was used in the food, feed, medicine and cosmetics industries. As a food, Spirulina contains high-quality biologically active substances such as vitamins, proteins, minerals and many others. Its cell wall is made up of polysaccharides that are easily digestible and easily absorbed by the human body. Spirulina-based tablets, medications and capsules are used as an additional or nutritional food. In the formation of noodles, nutritious and elegant noodles, candies, drinks, biscuits, colorings in chewing gum, etc. Spirulina is also used. Spirulina is also used to support the growth of domestic animals, chickens, shrimp and foreign birds, etc. Many protein-rich foods such as peanut meal, fish meal and soybean meal, sprouts can be incompletely replaced by spirulina in preparing the diets of cattle, fish, poultry and pets. Adding it to forage in cattle and horses improves sperm count in males and fertility in females. Disease resistance in chickens was increased after administration of Spirulina because it increases the function of the mononuclear phagocyte system. When Spirulina is used in the diet of chickens, it provides the yellowness and redness of the meat of broiler chickens. Spirulina is also used to reduce the mortality rate and growth time of the crop and increase the thickness of the shell, to promote the resistance and ability of shrimp, to improve the survival rate, aquarium fish food, etc. Spirulina capsules have been proven effective in reducing blood lipid levels and reducing white blood cells after many treatments such as radiotherapy and chemotherapy. It also has an antiarthritic effect due to the anti-inflammatory and antioxidant properties of Cphycocyanin, antiatherogenic property, inhibition of tumor burden and cell degeneration. New developments in molecular biology have enabled better perception of surprising microorganisms, the edible cyanobacteria of the Arthrospira genus. Phylogenetic investigations and bioinformatics approach provide information regarding the structure and barrier of genomes in recombinant DNA technology. Genetic analyzes have recognized many genes responsible for hydrogen production, restriction modification systems and stress adaptation, revealing the processes that support organismal functions. Genomics and proteomics research has demonstrated the absence of toxicity factors, supporting the idea that Spirulina products are safe to eat. Research conducted over several years has proven that Spirulina was.