I would most likely utilize either bacteria (e.g., Lactobacillus for yogurt) or fungi (e.g., yeast for bread/alcohol). These microorganisms are well-known for their ability to carry out fermentation, a process that transforms raw ingredients into new food products with distinct flavors, textures, and often increased shelf life. They are safe for consumption in these applications and their metabolic pathways are well-understood for controlled food production.