Bugs and Fermentation Temperature

I racked my sour beer to a secondary vessel after a month in the primary per advise received in my other posts. I currently have the secondary sitting in my basement which is at about 57 or 58 degrees. Is this too cold for the Brett bugs in the beer to do their work? Alternatively, will they still do their job but less efficiently or quickly? Should I move the secondary to a warmer environment for the duration of the aging process (another 10 months or so)? Thanks for your input.

Wyeast recommends 68*F or higher for their lactobacillus and brettanomyces cultures. I'd warm them up...