It would be a good experiment. Lactobacillus can consume maltodextrin as well as other sugars in the wort.
I recently made a Berliner Weiss and just boiled my hops for 15 min. It accomplishes everything: low hop, sterilize your wort, drive off DMS. The no-boil method is really not better ; it is traditional. I don't get it.
I did my primary (added US-05 and lacto at the same time) and after four weeks in the primary, the sourness was not really there. I currently am doing a secondary on fruit, and I expect the sourness to increase from the lacto having more sugar to consume.
Let you know in a couple months.