Do you need to add yeast when bottling a pLambic/Flanders?

I saw somewhere that if the 'bugs' consume the priming sugar, they do not produce CO2, so after 12+ months you should add some fresh yeast when carbing to ensure you get CO2. Is this true?

I've only bottled 1 so far and got light carbonation. Could have been better, but I am happy with it. My assumption was the lower carbonation was probably due to the age of the beer and loss of dissolved CO2 while it was sitting.

In traditional lambics, 1 year old lambic is considered young and what is blended with 2 and 3 year old lambic. The young lambic provides enough sugar to carb the bottle. Think it just takes a lot of time. If there is brett in there it will carb it up.

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You could bottle without adding yeast and wait for brett to carb the bottles. I don't think your wait will be much longer than if you added sacc at bottling. I would suspect you might get somewhat uneven carbonation as the bacteria tries to compete to consume the sugar without producing CO2. I would probably add a little sacc at bottling just as a precaution.