I can't speak to kegging myself but as far as bottles go some lacto strains can ferment anaerobically so they can survive in CO2 but they will go dormant once they run out of sugars to consume. I've never had a bottle bomb issue with lacto infected beers. I just prime as normal and let it run its course.
I was thinking i'll probably bottle these anyway and just prime, but that was my major concern, i'd hate to lose months of waiting on bottle bombs. Would be the saddest day ever. I'd rather not have any critters near my kegging setup anyway.
I have been told any soft parts (bungs, gaskets, hose..possibly airlocks?) you will want to dedicate to sours....glass can be cleaned fine.. Never done a sour just what I have heard on several different sources (podcast,HBT)