Looks like krauesen (foamy yeast) to me. Pellicle wouldn't form within five days. Nothing to worry about.
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I never understood the yeast/lacto blend.
Just grow up a lacto starter at 100F, knock out around the same temp, and pitch the lacto starter first. At higher temps and without competing with the yeast, lacto can produce the appropriate acidity in days to weeks rather than months.
After the beer is tart enough, aerate and pitch healthy yeast. Making a starter will help the yeast complete fermentation in an acidic environment.