In my experience, if you are relying on pediococcus to do the souring, any standard ale yeast leaves enough fermentables behind to produce a nicely sour beer. I have also pitched lacto in conjunction with a regular sach strain, and they too become acidic after a while.
As far as funk goes, there is evidence to suggest that brettanomyces can reduce vinylic phenols to the saturated alkyl phenols. Depending on what substrate you are talking about, the alkyl phenols are considered an important part in the classic "brett" aroma/ flavor profile. This is why a lot of people prefer to ferment with belgian type yeasts because the peppery and spicy notes we find with these yeasts are usually vinylic phenols. The thought is these penols produced by the primary strain will make it easier for brettanomyces to produce its classic funky character.
However you can still get an equally funky beer with a plain sach strain as long as you give it enough time.