Yes and No, Metabisulfite in reasonable concentrations will harm yeast but it has to be at fairly high concentrations to do much harm or be tasted generally given as >10mg/L (PPM).QUU levels of chloramine are quite low. Ascorbic acid or K/Na metabisulphite is more more likely to impact the end product than the low ppb of chloramine. The question was meant to be whether tap water disinfectants impact or kill the yeast if rehydrating with tap water.
Chlorophenols on the other hand can be detected (tasted) at as low as 1ug/L (0.001mg/L) and are regarded as a big problem by the time you get to 5-40ug/L.
Trick is to use very little Metabisulfite to get rid of the Halogens that make something that is both way better at harming yeast and tastes like shit in very small concentrations.
Remember that Metabisulfite will also react with Oxygen so that used in mashing... is going to be denatured long before you start talking about pitching yeast, for yeast work I get ultrapure water from woolies 10L is usually $5-6, tastes good to.