I'm curious about this. I know Ithaca bottles their Brute (which has Brett but not bugs) with three different kinds of champagne yeast. I haven't tried to culture Brett from Brute myself, but I would assume the Brett survives.
Any yeast not carrying the killer virus is NOT immune, and will experience cell death with any interactions with the killer protein in the liquid.
There might be a small chance that a sensitive non-killer yeast can survive, but the yeast in the beer/wine/mead/cider will be out-of-proportion and skewed to have more killer yeast.
As per bacteria, there are a few studies out there that show they "might" be affected by the killing activity or might not be. But since Brett IS a yeast, it will be affected for sure. Lacto and/or pedio may or may not be affected.