Yes those are exactly what you are looking for, a paper-clip could work, as long as its sterilized under a flame. I can't find anything in my notes specific to inhibiting just bacteria - the main concern in a brewery is inhibiting brewers yeast from samples so we know if anything else - contamination wise- is in there. What you'll have to do is steak a plate from the wort; let it grow up, and identify a yeast colony from its shape/texture/color; sample only that colony with the loop; steak that to another plate to isolate that micro-organism, grow it, then take a sample from there to grow up a starter. Then you will have ONLY that micro-organism growing in the starter wort.
Your wort looks promising, but a concern may be how you prepared it. There is a chance you may have inadvertently gotten some brewers yeast in there, especially if you prepared it in your usual brewing area. This is where a yeast inhibiting plate would come in handy.
