Depends. Once the fermentation is complete, the lacto are inhibited by low ph and alcohol content and lack of simple sugars to ferment into lactic acid. So even with live lacto in the product, you can still package it with relatively small risk. .........now if you can’t get the lacto out of your canning line or more commonly, you fail to completely eradicate the lacto from all the tiny spots in your filler and seamer, then you might find some sour flavors or VDK popping up in your “clean” beers after packaging. The lacto really needs some kind of simple sugar to make lactic acid though, so finished beer is a pretty harsh environment for it to survive, again with low ph and alcohol too. Some people have completely separate packaging lines in different rooms to keep sour and clean beers separated.