Sure, I've put lacto in my Flanders Brown, which was actually just a brown ale I did, and used some lacto in (probably not to style guidelines, but who cares!?). I love the stuff, and I love sour beers, so I use it when I can. If you like sour, try it in a beer, what can it hurt.
If you want to stick to styles, try a Flanders Red, Flanders Brown, Lambic, Gueuze, etc.
I'm trying to do a Gueuze, but I'm not sure I'll have the patience to brew a batch or two every year, and blend after three to five years.
In my opinion, however, just do what you like, you don't have to stick to any style. This is especially true with sour beers. Give them time, Give them oak, give them fruit, whatever you want, and they could come out awesome. Don't be scared of Pedio, or any other bugs either. If you like sour beers, you'll probably get something pleasant given enough time.