If you try to make a mother culture from a mixed culture like 4001 (which has meso and thermo type bacteria in it), your growing conditions could be such that it throws things off balance so you don't really know what you'll end up with.
I guess if its all you have and you want to try, go for it. I forget what the optimal growth temperature of the meso in there is, but culturing at that temp would favor your meso strains.
But for Camembert, you usually use a meso culture with aromatics in it, like diacetylactis or mesenteroides.
