There is something going on here and it is definitely not the yeast. If the beer fermented and was racked properly onto the proper amount of priming sugar and the bottles were properly capped and kept at 70 or above, the beer will ferment and there is no way the yeast just up and died!
I only bottle since the day I started this hobby and have personally bottled the legal limit annually for several years which equates to I don't know how many bottles. Not once have I ever had to add yeast to a bottle, experience a bottle bomb, have uncarbonated beer, re-cap or add tabs or re-prime.
I have had some beer carbonate in as little as 10 days for a low session beer and as long as 4 months for a 10% Belgian IPA. The science is really quite simple-add a bit a sugar and the residual yeast consume it and make CO2 in a closed environment over a period of time (ie secondary fermentation). It is a fool proof process.
If the OP pops a bottle and hears any sort of phht then the beer is carbonating, just not as fast as he/she wants. My best guess is what is thought to be a properly sealed bottle is not and the gas is escaping from a poor seal. I do find it unusual to be all bottles but I'm guessing somewhere there is a bottle that is properly carbonated
If the OP filtered and pasteurized the beer it would need to be re-yeasted and I doubt that's the case. Even if only half the amount of sugar were used the bottles would carbonate but the beer would be under-carbonated, not no carbonation
Now I will cue up the mighty Revvy and his infinite words of bottling wisdom.............actually surprised he hasn't chimed in yet!