There is a cell lysis method called a cell bomb - the cells are placed under something like 25,000 psi and then the pressure is released quickly, which blows up the cells. It does NOT work well with yeast. When we want yeast DNA we use a smash-n-grab, which uses beads and a vortexer to vibrate the beads and physically smash the cells. The grab comes later
Anyway, the point is yeast can withstand a lot of pressure, it has more to do with pressure over time (and pH and ABV) than a specific psi.