Good thing microorganisms are famous for their slow rate of change in dynamic environments…

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.