Would it be suitable to add them to my spare Camaldori culture so they ripen together when fed?
Since there are already enzymes in your culture, I see no reason why you can't add more. Assuming you're talking about digestive enzymes, your main benefit will be that the sweetness of the culture will tend to increase. You really could accomplish that just by adding diastatic malt like you mentioned in the other thread, or another nutritive sweetener. There are enzymes that perform glycolysis-like reactions that would be great for what you want, but they are hard to get.
Do they have a similar growth to yeast? Does the yeast and enzyme growth compliment each other or should I have a combo enzyme culture stand alone?
There is no enzyme "growth" as you put it. Enzymes are specialized proteins created by organisms large (macro) and small (micro) for the purpose of catalyzing digestive and intercellular (metabolic pathway) reactions. The genetics of the organism determine what enzymes are created and where. With regard to digestive enzymes, organisms (e.g. humans, animals, plants, fungi) produce enzymes to help cleave (break apart) long chains of molecules that come from other plant, animal, etc. matter, into smaller molecules so that they can be absorbed into the system. Fruit and seed bearing plants also store enzymes to catalyze the production of food for potential germination. The wheat berries that are ground into wheat flour for example, contain enzymes such as amylase, which following due course, will start to break down the starch into glucose once water is added to the flour.
I would be interested in your thoughts on how to add flavour or texture altering enzymes to a poolish.
I'm still working on a novel flavor enzyme for you that can be acquired by the average person. If you don't mind purchasing just enzymes from some biochemical supplier, I could recommend several, but it's usually pretty expensive to go that route. You could try xylanase which can be found in some dough conditioners. That's more likely to offer you a "bleached" crumb than most enzymes, since it's used to bleach wood pulp. The texture altering enzymes would be an interesting thing to witness for a culture. The kind of texture altering I'm referring to is mainly that of extensibility. By using a combination of cellulase and protease, you can turn a perfectly good dough ball into slime. I see nothing wrong with that for a culture, and in fact, it might be a very good thing as it gives the yeast and other enzymes more mobility.
One can find pectinase at most hobby winemaking stores.
That might be useful if there was actually an appreciable amount of pectin in flour. Typically, only hanging fruits contain pectin.