I think the amount of residual smb going into the fermenter has more effect than the yeast strain does.
I would like to believe it's this simple, and perhaps it is. What I can say from my experience on two similar (but different batches) is that the results from 1056 and K-97 is night and day (clean vs gross, respectively), and that's using the same mg/l dosage and a very similar process (i.e. same process but different batches on different days). It's this type of behavior that causes me to question whether or not yeast have some sort of pathway for "dealing with" sulfites. Interestingly enough, K97 is a fairly strong sulfur producer on it's own without any added sulfites, which makes me wonder if it can't even "deal with" it's own sulfur production. I don't know... just kind of thinking out loud I guess.
I still think there's use in generating a list of strains that are known to be good for low oxygen brewing because when starting down this road there are enough other things to think/worry about that it's nice to walk into the process with a yeast strain that should
perform as expected.