does filtration after krausening/priming break the strength of carbonation?

[perfection]

Most flowcharts on beer production show carbonation after filtration and before bottling (or at the bottling line) but this is artificial carbonation with a carbstone. 

If a green beer is naturally carbonated by krausening or priming sugars after dropping bright with or without finings during its conditioning in the brite beer tanks (did i use those terms in the right context?) how does fine or sterile filtration affect carbonation strength and degree or is such filtration isobaric causing negligible or no change in the naturally carbonated beer?
 

 

[brewfun]

Filtration is simply much easier without carbonation. That said, filtering fully or partially carbonated beer is pretty common. The real goal is preserving head retention, rather than carbonation. The proteins that help form and retain beer head only work once. Luckily, all malt beer has an abundance of these small molecular weight proteins and some loss is inevitable. When chill proofing, the beer is so cold that some of the foam positive proteins can get caught in filter media.

Modern breweries tend to use a centrifuge to separate most solids (about 94%), then will lager the beer. Sometimes that's enough and the beer is perfectly stable. There is so much to filtering and packaging that it can't be fully covered in one reply. This is why someone with comprehensive cellaring skills can earn more than a managing brewer.

Charlie Bamforth has authored a near library of books on beer quality and standards. I'd urge you to look into his work and purchase the titles that are relevant to your teaching.