I've been watching this thread from afar with interest, but I'm just now able to post. My apologies if this is a bit disjointed.
A) In my experience, I can buy that BRY-97 ≈ WLP051 and WY1056 ≈ US-05 (I don't have enough experience with 1272 or 001 to include my opinion here), but I can't see all 4 being the same. Their performance in hoppy beers is just too different for me (97 and 051 seem to scalp some hop flavor where 1056 and US-05 don't).
B) Regarding the real world application of this data, while the genetics in no way supercedes what we know through years of empiric practice, I'm always looking for new ideas to try out. For example, in my case I've been brewing a lot of lagers with dry yeast lately. 34/70 is great for accelerated fermentations, but doesn't produce any sulfur (which I enjoy a hint of). S-189 produces the right amount of sulfur for me, but throws fusels when I ramp the temps too high or fast. If BRY-97 is potentially a Pastorianus strain, then this could be a new option for me. It's certainly worth a try, and the seed of the idea has come from this piece of information from the genetics.