Not specifically in regard to a lacto infection… but, I have done this successfully in a beer before. I brewed a scottish ale and I obviously screwed something up in my acid additions ( I used phosphoric and am thinking it was higher percentage than labeled). At any rate, when the beer was all finished and I kegged it - it was tart. I checked the pH and I think it was in the 3.9 range or so. It was noticeable, and not great.
I used B’run water to calculate a pH increase of .3. I added appropriate baking soda to the keg, came back in a week and it was great. It was a beer that I ended up sending in to NHC and it placed top 3 to move on out of its regional. It was not a good beer before I added the baking soda.
So, it definitely works as a flavor changer on a smaller scale for sure. Not sure how that would translate to balancing out a bigger shift in pH.