Lacto infection, if I am not mistaken. It would be best to either bottle/keg if it's ready or move to a different sanitized carboy and Co2 purge. I have had that a few times, and if you are quick about getting the cider out you should be fine (that is, not soured).
Lots of microbes form a pellicle, it doesn't indicate Lactobacillus specifically... In fact Lacto rarely (if ever) forms a pellicle.
Transferring to a different package won't remove any of the microbes and will introduce more oxygen. That's not a good way to deal with a pellicle.
Lactic acid bacteria make cider LESS sour. They convert malic acid into lactic acid, which decreases the sour taste. This is called malolactic fermentation (MLF) and is frequently used by winemakers and cider makers to reduce acidity.
For example, here's a mini pellicle on a cider I just bottled:
It was a wild fermentation (unpasteurized juice, no sulfite added) to which I also added some WLP644 Sacc Trois, WY5526 Brett lambicus, a Lacto blend, and bottle dregs from a mixed fermentation sour (Deesko, which makes beer quite sour even with hops). It sat on the cake for 5 months.
It's not the least bit sour.
To prevent unwanted microbe activity, add an adequate amount of sulfite when fermentation finishes (usually when racking and minimizing headspace). Go ahead and add it now.
Protect from oxygen as much as possible during aging.
Refrigeration and drinking ASAP are unnecessary.
Sulfite should prevent the pellicle reforming, so you shouldn't have to strain it from bottles.
Cheers