I don't for certain have the answer to the pressure effects on yeast question, but here's my thinking: We prime bottles with dextrose, the bottles carbonate, and the beer continues to age and change for months/years, under pressure, in the bottle. So, carbonating a keg and storing at room/cellar temperature would essentially have the same effect (or lack thereof) on the yeast/beer, but with a larger volume of liquid.
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