The genus Arthrospira, also known as Spirulina, belongs to the Microcoleaceae family. This cyanobacterium is multicellular and filamentous. Spirulina is easy to grow and can tolerate a wide range of stresses including salinity, pH, light intensity, etc [1]. Due to the presence of pigments such as phycobilins, carotenoids and chlorophyll, spirulina has special antioxidant properties and is used today as a commercial substance in the food, health and pharmaceutical industries [2]. In this study, the effect of different concentrations of sodium chloride (control, 7, 14, and 21 ppt) on the production of cyanobacteria pigments of Spirulina was investigated using a randomized complete block design. The pigments were analyzed with a spectrophotometer at the respective wavelengths. The obtained results showed that different concentrations of sodium chloride had a significant effect (p<0.01) on the production rate of phycocyanin, allophycocyanin and carotenoid pigments, as well as a significant effect (p<0.05) on the production rate of phycoerythrin, However the production rate of chlorophyll a and chlorophyll b did not show a significant effect
