Spirulina represents a promising future food source due to its commercially valuable by-products, such as crude protein, bio-pigments, and dietary supplements, leading to its widespread cultivation globally.Spirulina, a type of cyanobacterium or blue-green algae, thrives in a variety of aquatic environments, including freshwater, brackish water and saltwater habitats. It thrives especially well in warm, alkaline conditions.Numerous studies have explored various cultivation media for microalgae, yet the potential of wheat bran extract as a medium remains unexplored. This study aims to assess the suitability of wheat bran extract, in combination with cooking soda, salt lite (Tata Salt) and other additives, as a cultivation medium for Spirulina.In the Aquatic Biology laboratory at VNSGU, an experiment was conducted using five different concentrations (0.2 ml, 1 ml, 2 ml, 3 ml, and 4 ml per 200 ml) over a span of 18 days. As a control, Spirulina sp was cultivated in 200 ml of modified medium without addition of any wheat bran extract.Spirulina in wheat bran extract at a concentration of 4ml/200ml during present study showed dry weight of 0.307±0.0020 g, specific growth rate of 0.0167±0.00009and carotenoid of 7.869±0.016 μg/l. At a concentration of 4ml/200 ml, Spirulina grown in wheat bran extract contained chlorophyll-a 9.560±0.019 mg/L and chlorophyll-c 1.647±0.017 mg/L was found. At a concentration of 2ml/200 ml, Spirulina grown in wheat bran extract contained chlorophyll-b 3.482±0.016 mg/L was found. Which was higher than the control medium with respect to outdoor culture.