I'm not sure what this adds. The yeast here is chomping ethylene glycol for carbon, and tons of soil bacteria can already do that. And I should add that highly

I'm not sure what this adds. The yeast here is chomping ethylene glycol for carbon, and tons of soil bacteria can already do that. And I should add that highly specialized industrial/lab yeasts have existed for a long time and aren't prevalent in the environment, they just don't like to grow outside of narrow(ish) conditions. Highly prevalent wild yeasts tend to eat a variety of sugars, not glycol.