After wort begins fermentation (either from bacteria or yeast) adding any oxygen to the beer could only lead to oxidation of the batch over time. The yeast may clean up some of the introduced 02, but a lot of the oxygen will bind with the remaining maltose and lead to long term storage problems - ie off flavors/aromas. If a super high gravity beer is being brewed (think DF head 120 min. IPA @ 18% or so), then additional shots of oxygen can be utilized AFTER fermentation has began to help the yeast finish their job.
After letting the lacto starter (unaerated) work on the wort for 48 hrs. or so, I would then pitch a healthy starter of aerated yeast into the beer to finish up any sugars remaining. You will introduce enough oxygen by adding your starters to the beer for the yeast to finish things off. Just how I would do it, as I can't stand oxidized beer!