Since it's in the bottles let it be and taste it periodically. If it is very sour and smells like vinegar you have acetobacter in it. If it is sour and does not smell like vinegar you have lactobacillus in it. Both microbes are ubiquitous in the environment and the key is to be scrupulously clean with everything that ever touches the beer. Wash and sanitize all equipment, resist the urge to stick your nose in the fermenter and give it a sniff, etc.
Some people enjoy lactobacillus in their beer. I don't think anyone likes acetobacter in their beer, unless they are making hop flavored vinegar.