If you use a non-heating method like the reverse osmosis method described at http://www.chow.com/food-news/53912/how-are-nonalcoholic-beer-and-wine-made/ I would say all of the flavor elements (other than ethanol) would be preserved. I have not ever had a nonalcoholic beer, thusly I do not know if this is the case. I would suggest trying nonalcoholic beers and seeing for yourself.
According to Principles of Brewing Science by George Fix, S. ludwigii is used in the production of non-alcoholic beers. I don't have the book in front of me but as best I can recall, the species is capable of converting sugars but does not produce ethanol. Likewise, it does not produce esters and other "beer-like" flavor compounds, limiting what a brewer can do across the flavor spectrum. Contacting Wyeast and White Labs would be the best bet in hopes of finding the strain.