Why/how does the pasteurization of commerical tempeh transform the color and flavor compared to home grown?

It's weird that home grown tempeh is such a completely different thing than storebought. I get that pasteurization is the likely difference. What's odd to me is that it seems like whatever they're doing is, like, completely getting rid of the mycelium or something. The product has no white in it, and is way more bitter. I haven't tried pasteurizing at home, but from images I look up, it doesn't look like beige and bitter is the result that other home growers get when they pasteurize. So what's up?

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