It looks like simple yeast rafts to me. Like on the tops of beers in secondary that folks ALSO panic and think are infected when they are perfectly fine.
They look perfectly fine, I see no reason not to use them.
Tasting/smelling starters doesn't really tell you anything, unless you boiled the starter wort with some hop pellets, the unhobbed starter beer will start to sour within a few hours to a couple days. That doesn't mean there's anything wrong with the starter, it's just that unhopped beer will turn sour pretty quickly.
If you have no reason to believe the yeast is infected (i.e. improper sanitization practices for instance) then there's no reason to believe it would be infected.
You're pitching yeast and it's fermenting quickly, there's really no time for an infection to take hold.
Guys, I can't stress this enough, fermentation is usually ugly and smelly even when everything is fine
a little bit of something on the surface, a funky smell, doesn't mean there's anything wrong. It is really hard to ruin your beer. Infections are NOT the norm, so expecting them to lurk under every corner is just not worth the hassle.
Try to assume everything is fine, not that you are one second a way from death and doom, because 99.99% of the time, EVERYTHING IS FINE!
If you've taken basic sanitary precautions, then there's nothing to stress out for.
Your yeast wants to work for you, it's dna is such that that is all it knows.
Since nothing pathogenic can exist in beer, you can take the idea of getting sick from anything we do in brewing, you can also take that option off the table as well.