Market research on the availability and range of BAD Spirulina platensis were conducted. To determine the C-phycocyanin content from S. platensis 3 samples of different brands was examined. As a control, 2 sample of native S. platensis grown on the basis of IMBI (Sevastopol) was used. The organoleptic characteristics: smell, taste, and color were evaluated. It is established that the average content of C-phycocyanin in BAD is amounted to 1.15 - 1.96 %, which is significantly below the norm. According to the organoleptic characteristics, the best model was the trademark "Spirulina VEL" ("Ecology of power", Moscow) and the worst - "The Golden spirulina" (Nikolaev).
Spirulina platensis, batch culture, C-phycocyanin
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